Crispy Coconut Crusted Fish

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.

Let's cook it
Difficulty Easy
Portions: 4
Total 45 min

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

  • 1.  In a mixing bowl season fish with 2 tsp MAGGI SEASON UP, FISH FLAVOUR and chopped garlic. Allow to marinate to twenty (20) minutes.
  • 2.  In another mixing bowl using a whisk combine eggs and NESTLE CARNATION EVAPORATED LIGHT MILK. Finally in another mixing place shredded coconut.
  • 3.  To coat fish, working in batches; first coat fish in egg mixture and then shredded coconut.
  • 4.  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.
  • 5.  For the Mango Tartar Sauce: In a mixing bowl, combine all ingredients. Serve as desired with fish. Makes approximately 16 strips.

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