Coconut-crumbed fish with sweet chilli slaw

• mayonnaise↗2 tbsp tbsp
• sweet chilli sauce↗1 tbsp tbsp
• Little Gem lettuces↗2 2

  finely chopped

• cucumber↗½ ½

  sliced into half moons

• desiccated coconut↗6 tbsp 6 tbsp
• plain flour↗3 tbsp 3 tbsp
• sustainably sourced cod↗2 2

  fillets, or other firm white fish, such as haddock

• egg↗1 1

  beaten

• vegetable oil↗3 tbsp 3 tbsp
• lime↗1 1

  cut into wedges

Step-by-step instructions

1. 1

   In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.

2. 2

   Mix the coconut and flour together on a plate. Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat. Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through. Serve with the salad and lime wedges.