Coconut-crumbed fish

Coated in coconut, then pan fried, this crisp fish dish makes a speedy fish supper for two. Serve with a refreshing lettuce and cucumber salad laced with sweet chilli. Ingredients: 2 tbsp mayonnaise 1 tbsp sweet chilli sauce 2 Little Gem lettuces, finely chopped ½ cucumber, sliced into half moons 6 tbsp desiccated coconut 3 tbsp plain flour 2 sustainably sourced cod fillets, or other firm white fish, such as haddock 1 egg, beaten 3 tbsp vegetable oil 1 lime, cut into wedges Method: 1. In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside. 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. Source: Good Food