Spicy Curry Coconut Fried Red Snapper Recipe #377366
Source: Sam Choy's Polynesian Kitchen
1¼ hours | 1 hour prep
SERVES 6
- 2 lbs red snapper fillets
- 14 ounces coconut milk
- 1 cup flour
- 1 tablespoon curry powder
- 2 teaspoons garlic salt
- 1/2 cup oil (for frying)
- lemon wedge (to garnish)
- Cut fish into 12 pieces and marinate in the coconut milk for 1 hour.
- Heat the oil in a frying pan.
- Combine the dry ingredients in a bowl. Drain the marinated fish and coat with curried flour mixture.
- Carefully fry the fillets on both sides until golden brown and cooked through. Serve with lemon wedges.
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5 stars