4

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:

1. Dip fillets into milk. Dust with seasoned flour. Dip into egg. Coat with coconut.

2. Cook fillets in non-stick frypan or on BBQ Hotplate until golden on both sides (2-4 minutes each side).

3. Push mango chutney through wire sieve.

4. Add strained chutney with mint to yoghurt for sauce.

5. 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.