Coconut Crusted Fish (Nauru)

Nauru coconut crusted fish is a nice change from the usual breading. The freshly grated coconut makes a world of difference when making this dish.

2 lbs fish fillets (mahi-mahi or tilapia or other white fish fillets)
4 limes
1 coconut, freshly grated
kosher or sea salt
black pepper, freshly ground
all-purpose flour, unbleached
2 eggs
oil, for frying

Split the coconut and remove the meat, grate finely or use an implement like a "goat" squeeze the juice of two limes into a shallow bowl and add a bit of salt and pepper.

Pat the fish fillets dry and place into the lime juice, let sit there for about 5 minutes.

Meanwhile whisk the eggs and put in shallow bowl put some flour into a shallow bowl

Put the grated coconut into a shallow bowl or plate. Remove a fillet from the lime marinade and dip it into the flour coat well on both sides.

Dip it into the egg and coat on both sides.

Dip into the freshly grated coconut and press lightly so it adheres all over the fillet.

Put aside and repeat until all the fillets are dipped.

In a large frying pan, cover the bottom of the pan with a light coating of oil and fry until the coconut is crusted and a light brown.

Set on paper towel and serve warm with a couple slices of lime.

Makes 4 servings.