Fishwiches with Coconut Mayo

There's something about deep fried, crispy coated fish in bread that feels like holidays and summer time. The fact that it is holidays and summer time probably has something to do with it too.




Fishwiches with Coconut Mayo
adapted from Delicious
Makes 4

For the Coconut Mayo:
1 egg
125ml each of grapeseed oil and macadamia oil
2 tablespoons of coconut cream
2 tablespoons desiccated coconut, toasted
Juice of 1 lime
Sea salt flakes

For the Fish:
1/2 cup plain flour
Finely grated zest of one lime
2 eggs, lightly beaten
2 1/2 cups panko
4 snapper fillets (or other firm white fish)
Grapeseed oil for deep frying
4 Turkish bread rolls

For the White Cabbage Slaw:
1/4 white cabbage, shredded
1 carrot, coarsely grated
Coriander leaves

Make the Mayo:
Place the egg in a food processor and with the motor running, gradually add the oils a drop at a time until it starts to thicken. Pour the remaining oil in a thin, steady stream while whisking until thick and pale. Stir in the coconut cream and toasted desiccated coconut, lime juice and season to taste. Set aside.

Make the Slaw:
Put all the ingredients into a bowl with half the coconut mayo and toss to coat.

Cook the Fish:
Put the flour into a large zip-lock bag and season with salt and add the lemon zest. Place the eggs in a bowl and lightly beat them to break them up. Put the panko into a separate bowl. Put the fish into the flour and give it a good shake to coat, dip it into the egg and then into the panko until well coated.

Heat the oil in a deep pan until 190 degrees C. Deep fry two fillets of fish at a time until golden and cooked through. Drain on paper towel.

Serve the fish on Turkish rolls with slaw, extra coriander leaves and an extra dollop of coconut mayo.