1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
0:20 Prep
0:12 Cook
4 Servings


  • 1 egg
  • 1/2 cup (125ml) sunflower oil
  • 1/2 cup (125ml) light olive oil
  • 2 tbs coconut cream
  • 2 tbs desiccated coconut, toasted
  • 1/2 cup (75g) plain flour
  • 2 tsp lemon pepper seasoning (see notes)
  • 2 eggs, lightly beaten
  • 2 1/2 cups (125g) panko breadcrumbs (see notes)
  • 8 x 100g skinless whiting fillets
  • Sunflower oil, to deep-fry
  • 4 bread rolls, split

Cabbage slaw

  • 2 cups (160g) shredded red cabbage
  • 2 cups (160g) shredded green cabbage
  • 1 carrot, grated
  • 2 tbs chopped coriander leaves, plus extra leaves to garnish



To make the coconut mayo, place the egg in a small food processor. With the motor running, slowly add oils, a few drops at a time, until the mixture starts to thicken.


Slowly pour in remaining oil in a thin, steady steam, whisking constantly until thick and pale. Stir through coconut cream and desiccated coconut. Chill until ready to serve.


For the cabbage slaw, combine all the ingredients in a bowl with half the coconut mayo. Season, then stir to combine. Set aside until ready to serve.


Combine flour and lemon pepper seasoning in a bowl. Place the eggs and breadcrumbs in separate bowls. Dip the fish first in flour mixture, then coat in egg and finally in the crumbs until well coated.


Heat oil in a large pan to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.


Serve fish in rolls with slaw, remaining coconut mayo and extra coriander.

Source: taste.com.au


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