Coconut Crusted Fish

Marinated fish fillet pieces dipped in egg, rolled in grated coconut and shallow-fried. This is a Sanjeev Kapoor exclusive recipe.

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Coconut Crusted Fish

Main Ingredients Basa fillets, Scraped coconut
Cuisine Fusion
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Coconut Crusted Fish

  • 400 grams Basa fillets cut into 2 inch pieces
  • 1 cup Scraped coconut
  • to taste Salt
  • 1 teaspoon Crushed black peppercorns
  • 2 tablespoons Garlic chopped
  • Juice of 1 lemon
  • 2-3 Fresh red chillies
  • 1½ tablespoons Dark soy sauce
  • 2 teaspoons Honey
  • to shallow fry Oil 1 teaspoon +
  • 4-5 Fresh basil leaves
  • 2 tablespoons Cornflour/ corn starch
  • 2 Eggs


  1. Marinate fish with salt, crushed pepper, some garlic and little lemon juice.
  2. Chop 1 chilli and add to the fish and mix well. Rub the marinade over the fish and set aside for 10-15 minutes.
  3. To make dipping sauce, put soy sauce in a bowl, add remaining lemon juice and honey and mix well.
  4. Heat oil in a non-stick pan, chop remaining chilli.
  5. Add remaining garlic, ginger and chopped chilli and sauté for half a minute.
  6. Spread grated coconut on a plate and add to the cornrflour, basil leaves, salt and crushed pepper and mix well.
  7. Break egg in a bowl, add salt and whisk.
  8. Coat the fish in egg and then cover with coconut mixture.
  9. Place the fish in the pan and shallow-fry till golden brown on both the sides.
  10. Serve hot with dipping sauce.