Coconut-crumbed fish with sweet chilli slaw

In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.

Mix the coconut and flour together on a plate. Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat. Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through. Serve with the salad and lime wedges.