4 x 150g fish fillets (snapper, flathead, perch)
½ cup coconut flour
2 eggs, lightly beaten
1 cup wholemeal or gluten-free breadcrumbs
½ cup shredded coconut
4 tbsp. chia seeds
2 tbsp. fresh grated lime zest
lime wedges for serving
1-2 tbsp. coconut oil, melted
In a bowl mix the breadcrumbs, coconut, chia seeds and lime zest together in a wide bowl.
Coat each fillet in the coconut flour, then dip into the beaten eggs to coat completely, and then cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
In a hot pan, add the coconut oil to melt and cook the fillets for approximately 3 minutes on each side, depending on their thickness.
Serve, drizzled with the juice of the limes and a salad.