Coconut Crusted Red Snapper

• 4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup flour
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1 tablespoon olive oil

1. In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
2. In another shallow bowl whisk together the egg and the milk.
3. Place the remaining 1/4 cup flour in a shallow bowl.
4. For Each Fillet:
5. Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
6. Heat the 1 T. of olive oil in a lg. saute pan until hot.
7. Add the fillets to the pan, coconut side down.
8. Cook 3 mins., then turn and cook until done, about 1 minute more.

red snapper, shredded coconut, flour, curry powder, ground coriander, ground cumin, black pepper, salt, egg, milk, olive oil

Taken from www.food.com/recipe/coconut-crusted-red-snapper-232253 (may not work)