Coconut-battered Fish Fry

[zhemao]

This is another experimental dish I did last weekend. I think it turned out quite well, so posting the recipe here. Make sure you have tongs or cooking chopsticks for lifting the fish out of the oil. You may also want a hand strainer to pull out the loose batter.

Ingredients:

• Tilapia filet (cod or flounder might also work)


• Egg


• Flour


• Coconut milk


• Salt


• Vegetable oil

Directions:

1. Sprinkle both sides of the tilapia with salt and let it sit for a few minutes


2. Cut the filet down the middle, then cut each half into three sections


3. Dust the pieces with flour so that they are well covered on both sides


4. Beat an egg and mix in a tablespoon of flour.


5. Add a bit of coconut milk and continue stirring until the batter is smooth


6. Add the fish to the batter and make sure the pieces are completely covered


7. Fill the pot with a layer of oil deep enough to cover the fish


8. Bring the oil up to heat on medium. You can tell when it's hot enough by dipping your chopsticks in. If they start bubbling immediately, it's ready.


9. Add the fish to the oil. You may want to do this in batches if the pot isn't big enough.


10. Fry the fish until the outsides turn golden brown.


11. Remove from the oil and place it on a plate covered with a paper towel to cool


12. If you want to make another batch, make sure to remove any loose pieces of batter first

So that's it. I think the coconut milk adds a nice hint of sweetness and also gives the coating a smoother texture. The inside of the fish should be nice and juicy.

If you have batter left over, you can just pour it all into the oil and make a little pancake. Or if you have some vegetables you can make a tempura.

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