Zanzibar coconut crusted fish is a quick and delicious recipe. I am totally convinced that freshly grated coconut is the key to what made this so memorable. In Zanzibar, they use an implement called an Mbuzi in Swahili or a goat in English. I am the proud owner of one and it gets its name because it sounds like a goat chewing when you grate the coconut. Assuming you probably don't have an mbuzi on hand, this device from Amazon will come in handy. If you are ambitious, you can even make your own coconut milk and oil. I plan on doing a post in the near future about all the things you can do and make using coconut.
One of the best experiences you can have while traveling is to take a local cooking class. This one, with Mr. Okala and his family in the little fishing village of Jambiani, on the island of Zanzibar, was certainly an unforgettable one. We absolutely loved this Zanzibar coconut crusted fish and all the recipes but it was the experience that we will forever cherish.
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Zanzibar Coconut Crusted Fish
- 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