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4 x King George Whiting Fillets
1 egg lightly beaten
1/2 cup flour
1/2 cup milk
1 cup shredded coconut
Pinch of cayenne
Salt and white pepper
1 cup plain yoghurt
3 tablespoons strained mango chutney
3 tablespoons mint, chopped
Method
Dip fillets into milk. Dust with seasoned flour. Dip into egg. Coat with coconut.
Cook fillets in non-stick frypan or on BBQ Hotplate until golden on both sides (2-4 minutes each side).
Push mango chutney through wire sieve.
Add strained chutney with mint to yoghurt for sauce.
Whiting fillets can be cut into bite size pieces and passed around with sauce for dipping.
Serves 4
Cooking Tips and Alternatives
Adjust cooking time to suit fillet thickness. Fish is done when opaque /flakes.
Species that can be used for this recipe:
Whiting, garfish or any other thin white fish fillets.
Delicious served with chilled Moondah Brook Maritime.
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