Crispy Coconut Crusted Fish

Name: Crispy Coconut Crusted Fish
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4.00 porciones
Cuisine: Local
Ingredients: 1 Pound Fish Snapper Mixed Species Raw; 1 Packet MAGGI® Season-Up Fish; 2 Teaspoons Garlic; 3/4 Cup All-Purpose Flour; 3 Mediums Eggs; 1/4 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton; 1 Cup Coconut; 1 Cup Mango; 1/2 Cup Mayonnaise; 1 Teaspoon MAGGI® Season-Up Ginger Powdered Seasoning

Crispy, crunchy are a few words that comes to mind when eating this Coconut Crusted Fish, this recipe is gluten free and prepared by baking.

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Total: 45min

Preparation: 15min

Cooking: 10min

Wait: 20min
Portions: 4
Difficulty: Easy

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Ingredients

1 Pound Fish, Snapper, Mixed Species, Raw
1 Packet MAGGI® Season-Up Fish
2 Teaspoons Garlic Finely Chopped
3/4 Cup All-Purpose Flour
3 Mediums Eggs Beaten
1/4 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
1 Cup Coconut Shredded
1 Cup Mango peeled and diced
1/2 Cup Mayonnaise
1 Teaspoon MAGGI® Season-Up Ginger Powdered Seasoning

Instructions

In a mixing bowl season fish with 2 tsp MAGGI SEASON UP, FISH FLAVOUR and chopped garlic. Allow to marinate to twenty (20) minutes.
In another mixing bowl using a whisk combine eggs and NESTLE CARNATION EVAPORATED LIGHT MILK. Finally in another mixing place shredded coconut.
To coat fish, working in batches; first coat fish in egg mixture and then shredded coconut.
Place crusted fish on a baking tray greased with pan spray. In an oven preheated at 325 degrees F bake fish for approximately 15 to 20 minutes.
For the Mango Tartar Sauce: In a mixing bowl, combine all ingredients. Serve as desired with fish. Makes approximately 16 strips.