In a bowl, whisk together the freshly squeezed lime juice with a nice pinch of salt and pepper
Put the fillets in the bowl to marinade for about 20 minutes or so
In a separate bowl place the grated coconut
In another plate sprinkle some flour
In another bowl whisk the two eggs until frothy.
Put some oil in a wok or frying pan on the stove and bring up to a nice medium heat.
Take the fillets out of the marinade and put in the flour, coating both sides, then the egg, both sides and then the grated coconut. Use your hands to really coat the filets well with the grated coconut.
Place gently in the oil and cook until golden and flip over with a slotted spatula.
take care to not overcook or burn the fish.
Serve warm with mango chutney