Nauru coconut crusted fish, I love this dish!
It is such an easy recipe to make plus I was able to use my mbuzi / “goat” that I brought back from Tanzania. It is an implement to grate coconut with.
The fresh grated coconut makes all the difference in the world when making this. The name goat comes from the sound it makes when you grate the coconut, it sounds like a goat chewing. I understand that they call it a caballo or horse in other places. You can get one here. Please note that this is an affiliate link and I do earn a small commission. It does not affect the price you pay.
For this recipe you can use any fish fillet you like.
I would recommend something white and not too thick like mahi-mahi or talapia or similar.
The lime marinade really give the fish great flavor and you can serve it with extra slices as garnish.
We enjoyed the fish alongside some sweet potato fries which were great too.
Fish and coconuts are abundant in the island nation of Nauru. You will love this one!
Nauru Coconut Crusted Fish
Ingredients
- 2 lbs fish fillets (mahi-mahi or tilapia or other white fish fillets
- 4 limes
- 1 coconuts grated
- salt and pepper
- flour
- 2 eggs
- oil for frying
Instructions
- 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.
