Ingredients:
2 egg whites
1/4 cup cornflour
4 white fish fillets
2 bananas, peeled
1 cup shredded (not dessicated) coconut
1/2 cup oil (of your choice)
Lemon sauce:
1 tbspn. cornflour
1/4 cup lemon juice
1 tspn. grated lemon rind
1 tspn. grated fresh ginger
1 cup fish stock
LIGHTLY beat the egg whites and cornflour together.
Cut the fish in half lengthways and then in half across.
Dip the fish and bananas in the egg mixture, then toss
in the coconut.
Heat the oil in a large frying pan, add fish and
bananas in batches and fry until golden-brown and
crisp . To make the sauce, mix the cornflour and
lemon juice together in a small saucepan.
ADD the lemon rind, ginger and stock. STIR over
medium heat until the sauce boils and thickens.
Cook for one (1) minute. * Serve with the fish and
banana.
BON APETIT
Joan Prime, Colac
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