Coconut Crusted Red Snapper

A deliciously different coating for your fish makes this recipe a hit.

In a shallow bowl combine coconut , 1 / 4 cup flour , curry powder , coriander , cumin , black pepper , and salt.

Mix the ingredients together until evenly combined.

In another shallow bowl whisk together the egg and the milk.

Place the remaining 1 / 4 cup flour in a shallow bowl.

For each fillet:.

Working with the skin side only , press each fillet into the flour , then into the egg / milk mixture , and then into the coconut mixture.

Heat the 1 t.

Of olive oil in a lg.

Saute pan until hot.

Add the fillets to the pan , coconut side down.

Cook 3 mins.

, then turn and cook until done , about 1 minute more.

red snapper fillets, shredded coconut, flour, curry powder, ground coriander, ground cumin, black pepper, salt, egg, milk, olive oil