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Crispy fish
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| Salmon filet | |
| Coconut flour | |
| Coconut flakes | |
| tapango | |
| 3 | eggs |
| Olive oil | |
| Pepper | |
Spices
Cut the fish into 1 to 2in chunks.
Put enough olive oil in frying pan (1/4 in). Put flour and spices in pie pan and mix.
Coat the fish in the flour, after beating the eggs dip the coated fish in the egg.
Coat the fish in the coconut and place them in the hot oil.
Cook until golden brown. Place on paper towel.
Serve with brown rice and salad.
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