Serves 4
Preparation time 20 minutes
Cooking time 15 minutes

• 4-6 frozen hake steaks, defrosted
• 125ml cornflour
• 100ml dried breadcrumbs
• 100ml desiccated coconut
• 2 large eggs, lightly beaten
• sunflower oil, for frying
• 250ml good-quality mayonnaise
• 30ml sweet-chilli sauce
• 20ml freshly chopped coriander (optional)
• basmati rice and salad, to serve
• lemon wedges, to serve

1 Cut the fish into strips. Put the cornflour into a bowl and season with salt. Put the breadcrumbs and coconut into another bowl and the eggs into a third bowl.

2 Dip each piece of fish into the cornflour, then the eggs and then the crumb mixture. Place the fish strips onto a baking tray and refrigerate until ready to cook.

3 Mix the mayonnaise, chilli sauce and coriander together. Chill until ready to serve.

4 Heat a thick layer of oil in a frying pan over a medium heat. Once the oil is hot, add the fish a few pieces at a time and cook until golden. Drain on absorbent paper. Repeat with the remaining fish. Serve immediately with the mayonnaise. Accompany with basmati rice, a green salad and wedges of lemon. 

Text and images: Ideas magazine