The Food Blog

Friday, January 27, 2006

Jamaican Coconut Snapper

5 ounces snapper fillets cut in thirds
Salt and pepper to taste
2 large eggs
1 3/4 cups white flour
6 fluid ounces Red Stripe beer
1 teaspoon baking powder
3 cups grated coconut
2 fluid ounces vegetable oil

Season the snapper with the salt and pepper. In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer. On one plate put the remainder of the flour and on another place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown. Drain the snapper on paper towels and enjoy.


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