Happy's Cook

Monday, August 24, 2015

Coconut Fish Crisps Recipe | Kids friendly recipe

This post was lying in my draft for more than a year now. This is an unusual recipe in my kitchen, but it was a huge hit when I tried it. Once Jany and his friends got huge amount of fresh Vanjiram fish from a nearby beach. Apart from our usual fish curry and fish fry, he was asking me to try something new. I had no clue about his expectation and I asked him to give the recipe. He was googling and eventually came up with this recipe. It was from Laura Vitale's space, where she tried it with Shrimp. This super easy recipe turned out very well. Both Jany and Happy were fond of this coconut fish, which got vanished by no time. If your kid is a fuzzy fish eater, then you can try this and for sure they will love it. Already I have posted fish finger which is one of the kids favourite fish recipe. Onto the recipe:
Boneless Fish(skin removed & cubed) - 1/4 Kg 
Shredded Coconut - 3/4 Cup
Bread Crumbs - 1/4 Cup 
Maida - 1/4 Cup (To dust)
For the batter:
Maida(All Purpose Flour) - 1/2 Cup 
Baking Powder - 1 tsp
Ginger Garlic paste - 1 tsp
Paprika(Red Chilli Powder) - 1/2 tsp
Pepper - 1 tsp
Salt - as required 
Egg - 1
Sparkling Water(Soda) - 1/2 Cup 
1. Cube the fish into equal sized pieces after removing skin and bone. In a large bowl, whisk together the flour, ginger garlic paste, red chilli powder, baking powder, salt, black pepper. In another bowl, beat the egg and add it to the flour. 
 2. Form a smooth batter by adding sparkling water little by little. The batter should have the consistency of dosa batter. In a separate bowl, mix together the bread crumbs and shredded coconut, set aside.

3. Take each fish cube,  dip it in the batter (shake off as much of the excess as you can), then dust it in the flour. 
4. Finally coat it in the coconut bread crumb mixture and place it on a tray , repeat with the remaining fish and pop them in the fridge for about 30 minutes. Heat oil in a kadai.
5. Fry the fish in batches for a couple minutes on both sides or until golden brown and crispy. Drain them on a paper towel lined plate.
Serve it right away with tomato sauce. This can be served as starters in parties. Kids will love it.
Points to remember:
  • You can skip sparkling water and use normal water.
  • Red chilli powder can be replaced completely with black pepper.
  • Fry it in medium flame, so that the fish will cook and brown evenly. Dont fry it in smoking hot oil, it will burn the outer coconut layer soon.
  • I have used Vanjiram fish variety for this recipe.
Warm Regards,
Happy's Cook - Divya


  1. what a great idea sirji...yummy appetizer !

  2. Yummy recipe... Visit my page of vegetarian and non veg recipes.


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