Preparation time 20 minutes
Cooking time 15 minutes
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