This recipe makes use of Herrings coated in a Coconut batter that is then fried. The Coconut gives the coating an extra cruch which adds to the flavour of the dish.
Prep: 5 minutes
Cook: 5 minutes
18 herring fillets, large pin bones removed
50g plain flour
salt and freshly ground pepper
2 eggs, beaten
75g shredded coconut
125g dried bread crumbs
Oil for pan frying
boiled Jasmine rice
mango chutney or sweet chilli sauce
Coconut Herrings: Place the flour with a little salt and pepper in a bowl, then place the beaten eggs in a separate bowl and the bread crumbs and coconut in another bowl and mix them together. Coat the fillets firstly in the flour, then the eggs and finally the bread crumbs Shake off the excess crumbs and set aside until ready to cook.
To Cook: Place oil in a large frying pan so that it is 5cm deep and heat over a moderate to high heat. When the oil is hot cook a few pieces herring fillets at a time in the pan for 1-2 minutes on each side. Remove the herrings from the heat and keep them warm while you cook the remaining fillets. Serve hot.
To Serve: Place 3 herring fillets on each plate. Serve the fillets with boiled rice and chutney or sweet chilli sauce.