Coconut crumbed fish fillets | Women's Weekly Food

Ingredients

• vegetable oil, for shallow frying
• 650 grams flathead fillets
• 1/4 cup (35g) plain flour
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon water
• 1 cup (70g) stale breadcrumbs
• 1/2 cup (40g) desiccated coconut
• 2 teaspoons finely grated lemon rind
• 2 (260g) lebanese cucumbers, coarsely chopped
• 1/4 cup lightly packed fresh mint leaves
• limes, for serving
• Tartare sauce
• 1/3 cup mayonnaise
• 6 baby gherkins, coarsely chopped
• 1 tablespoon drained baby capers, chopped
• 2 teaspoons lemon juice