Ingredients

4 x 170g (6oz) pomfret, swordfish, tuna or shark steaks, fresh or defrosted, skinned
85g (3oz) flour
salt and black pepper
2 eggs, beaten
85g (3oz) desiccated or shredded coconut
3x 15ml spoon (3 tablespoons) oil

Serves 4

Method

Cut the fish into 5cm (2") cubes.

Mix the flour and seasoning together and coat the fish. Dip into the egg and coat with the coconut.

Heat the oil in a shallow pan. Cook the fish for 3-4 minutes on each side, or until golden brown.

Serve with barbecue sauce lemon wedges and a salad.

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