Coconut Fish Fingers with Caper Mayo

clock 15 minutes + 45 minutes bowl Serves 4


  • 500g potatoes, cut into 1cm thick wedges
  • Spray cooking oil
  • Salt and pepper, to season
  • 500g firm white fish, cut into fingers
  • ¼ cup plain flour
  • 2 eggs, lightly beaten
  • 2 cups shredded coconut
  • Rocket leaves, to serve
  • Lemon wedges, to serve
  • Caper Mayonnaise
  • ½ cup mayonnaise
  • 1 Tbsp capers, chopped
  • 1 tsp lemon juice
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  • 1. Preheat oven to 180°C (160°C fan-forced.

  • 2. Line 2 oven trays with baking paper.

  • 3. Arrange potatoes in a single layer on 1 tray. Spray with oil and season.

  • 4. Bake for 25-30 minutes, turning once, until tender and golden brown.

  • 5. In a shallow bowl, coat fish in flour, shaking off any excess. Dip fish into egg and then coat in coconut. Arrange on a second oven tray. Spray with oil and season. Bake for 12-15 minutes.

  • 6. To make mayonnaise, combine the ingredients in a small bowl. Season to taste.

  • 7. Serve fish, on top of rocket, with potato wedges, mayonnaise and lemon wedges on the side.

  • Tip: To make this gluten free, use rice flour.

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