Ingredients

• 1 cup coconut yoghurt (or regular yoghurt)
• 500g snapper or other white fish (cut into 4 to 5 cm wide fingers)
• 1/2 cup coconut flour
• 1 cup desiccated coconut
• pinch of pepper (or cayenne)
• salt
• 3-4 tbsp white coconut oil

Instructions

1. Coat the fish fingers by dipping in coconut yoghurt, cover and place in the fridge to marinate overnight.
2. In a large, shallow bowl combine the coconut flour, desiccated coconut, pepper and salt.
3. Dip each piece of fish in crumb mixture, until well coated.
4. Heat oil in a pan over medium heat.
5. Shallow fry the fish for 2-3 minutes on each side, or until golden and cooked through

Notes