- Prepare 3 shallow mixing bowls.
- In the first bowl, put 1/4 cup of flour.
- In the second bowl, whisk together egg and milk.
- In the last bowl, mix coconut, 1/4 cup flour, curry powder, garam marsala, coriander, cumin, pepper, and salt.
- Pat fillets dry and dip the skin side only, into the flour, then the egg, and then press into the coconut mixture.
- Heat olive oil in a large sauté pan, on medium high, until hot.
- Add fillets to the pan, coconut side down; cook for 3 minutes or until coconut is golden brown.
- Turn and cook until done, about 1-2 minutes.
Approximate Nutrient Analysis per serving:
420 calories, 16 g fat, 8 g saturated fat, 135 mg cholesterol, 800 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g sugar, 52 g protein