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Zanzibar Coconut Crusted Fish

An authentic dish from Zanzibar but please use freshly grated coconut.
Course Main Dish
Cuisine Zanzibar
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 4
Calories 82kcal
Author International Cuisine


  • 1 coconut freshly grated
  • 4 fish fillets any white fish without skin and bones will work well Talapia, seabass, etc.
  • 2 limes freshly squeezed
  • salt and pepper
  • flour for dusting
  • 2 eggs
  • oil for frying


  • 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


Calories: 82kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 35mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg