Chilli slaw
Freshly made coleslaw is a wonderful thing, but every now and then it’s fun to zip up the formula with a burst of lively flavours
Coconut-crumbed fish with sweet chilli slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp mayonnaise
- 1 tbsp sweet chilli sauce
- 2 Little Gem lettucesfinely chopped
- ½ cucumbersliced into half moons
- 6 tbsp desiccated coconut
- 3 tbsp plain flour
- 2 sustainably sourced codfillets, or other firm white fish, such as haddock
- 1 eggbeaten
- 3 tbsp vegetable oil
- 1 limecut into wedges
Nutrition: per serving
- kcal661
- fat42g
- saturates13g
- carbs32g
- sugars8g
- fibre7g
- protein39g
- salt0.8g
Method
step 1
In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.
step 2
Mix the coconut and flour together on a plate. Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat. Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through. Serve with the salad and lime wedges.
