Coconut Redclaw with Mango and Avocado


  • About 500g partially cooked Redclaw
  • Corn flour
  • 1 egg white beaten
  • 1 cup shredded coconut
  • 2 tsp. minced garlic
  • Margarine and oil for frying


  1. Combine redclaw and flour in a plastic bag and shake well to coat.
  2. Dip redclaw in the egg white then coat with the coconut.
  3. Gently fry in the garlic, margarine and oil until golden brown.

Serve with sliced avocados, mangoes and a fruit salsa.

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