Ingredients:

(Serves 4-6)

• 1lt (34fl.oz) grape-seed oil

• 1 cup corn flour

• 1 teaspoon fish seasoning 

• Salt and pepper – to taste

• ½ cup coconut cream or milk

• 2 eggs

• 2 cups desiccated coconut

• 10 green tiger prawns – cleaned

• 2 squid tubes – sliced into rings

• 650g (1.4lb) salmon – skin off and diced

• 650g (1.4lb) barramundi – skin off and diced

Method:

Heat the oil in a medium-sized saucepan.

Combine the corn flour, fish seasoning, salt, and pepper together.

Beat the coconut cream and eggs together.

Coat the seafood pieces in the flour mix.

Lightly dunk the seafood pieces into the egg mix.

Coat the wet seafood pieces in the desiccated coconut.

Deep-fry the pieces until golden brown.

Serve with Chunky Beer-Battered Chips and Mango Chutney.