Coconut Crusted Hake


  1. Cut fish into strips roughly 3cm long and 1 cm wide.
  2. Place beaten egg in one dish and desiccated coconut in another, and dip each piece of fish in egg followed by coconut, then place ready on large plate or tray.
  3. Melt butter or ghee in frying pan and fry the fish pieces till golden brown.
  4. Serve with curry may and lemon wedges.
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