Prep
Cook
Total
Yield 18 Fish Strips
For the curry mayo:
1/2 onion, diced
2 tbsp grass-fed butter
3 tbsp curry powder
1.5 cups of avocado oil mayonnaise
1 tsp ground coriander
1 lemon, juiced
Salt and Pepper, to taste
For the Coconut Fish:
24 oz of fish (wild-caught salmon, white fish, tuna) cleaned and bones out
2 eggs, beaten
2 cups shredded coconut
1 lemon, cut into wedges
Salt and Pepper to taste
Coconut oil for frying
Step 1: Gather all ingredients. Start by sautéing the onion in butter until golden brown. Add the curry powder and fry until aromas are released.
Step 2: Scrape onion and curry into bowl and add remaining mayonnaise ingredients. Mix using hand mixer until well combined and season with salt and pepper to taste.
Step 3: Next, cut fish into smaller strips (about 2 inches per strip).
Step 4: Place beaten egg in one dish and shredded coconut in another. Dip each fish strip into beaten egg and then in the coconut. Place on clean tray.
Step 5: Melt coconut oil in frying pan and fry each piece if fish until golden brown. Drain on paper bowl and serve hot with lemon wedges and curry mayo.
Step 6: Enjoy!
Courses Lunch/Dinner
Serving Size 1 strip (including 2 oz serving mayo)
Amount Per Serving | ||
---|---|---|
Calories 313 | ||
% Daily Value | ||
Total Fat 30 g | 46% | |
Total Carbohydrates 3 g | 1% | |
Dietary Fiber 1.5 g | 6% | |
Protein 12 g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-fish-with-curry-mayonnaise/