• 450g Whiting fillets, or any of your favourite fish

• 300g Plain flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon white pepper
• 200g shredded coconut
• 200g breadcrumbs
• 2 free range eggs
• 2 Tablespoons of extra virgin olive oil for frying.

• 1 ripe mango (or two large peaches)
• 2 Tablespoons red onion, finely diced
• 2 teaspoons fresh coriander, chopped
• 1 Roma tomato, chopped
• 1 small fresh chile
• 1 teaspoon of sugar
• 1 tablespoon lime or lemon juice
• 1 teaspoon Thai fish sauce
• Black pepper to taste

Prepare the salsa. Remove the cheeks from the mango. Use a knife to cut crossing lines in the flesh. Flip the skin inside out and remove the resulting small cubes of flesh. Combine all ingredients. Taste check and add extra fish sauce for extra salt, and extra chile for extra heat. Set aside.

Place the flour in a dish (diameter same as length of largest fillet) and mix in the garlic salt and white pepper.

Combine the crumbs and shredded coconut and place in a second dish of the same size.

Lightly beat the eggs in a bowl of same diameter as the dishes.

Carefully holding each fillet by the tail, lightly coat the whiting in the flour. Then dip into the egg mix making sure to drain well. Then dip in the crumbs. Press the crumbs and coconut quite firmly onto the whiting.

In a skillet or frying pan heat a little olive oil to medium hot and gently fry the fish until golden brown on both sides, approximately 30 seconds per side. Work quickly with small fillets to ensure they do not overcook. Drain on absorbent kitchen paper.

Cover whiting with salsa and serve on dressed iceberg lettuce.