16 September 2013

Coconut battered flathead with lime yoghurt and chilli oil. 

Here is a different flathead batter for you to try (and its gluten free)!

Ingredients:

  • 10 – 12 flathead fillets (serves 4)

Coconut Batter

  • 2 eggs
  • 2 Tbsp. coconut flour
  • 1 Tbsp. glutent free baking powder
  • ¼ cup of milk
  • Salt and pepper to taste
  • 1 cup shredded coconut

Chili Oil

  • ¼ cup extra virgin olive oil
  • 1 chili, seeds removed
  • 1 clove garlic, chopped
  • 6 coriander leaves, chopped

Lime Yoghurt

  • ¾ cup of yoghurt
  • Rind of 2 limes
  • 8 flat leaf parsley leaves, chopped

Method:

  1. To make the batter mix eggs, coconut flour, baking powder, milk and salt and pepper to a smooth consistency. Adjust as necessary by adding more milk to make batter runnier, or more flour to make it thicker
  2. Dip half of the flathead fillets in to the batter
  3. Take the fillets out 1 at a time and roll them into the shredded coconut
  4. Refrigerate the fish until you have made the serving sauces
  5. To make serving sauces, combine ingredients and serve in separate serving dishes.
  6. When remaining elements are ready, place flathead on the BBQ plate with some olive oil until golden on each side
  7. You can put the fillets in to a hot oven after BBQ’ing for a few minutes for a ‘crisp golden’ crust
  8. Serve Fish with Chili Oil and Lime Yoghurt, and a wedge of Lemon and Lime

Note: as an alternative you can cook these in the oven or frypan

Recipe compliments of AFMA’s Lauren Posmyk