The honey and desiccated coconut makes a  crunchy crust. Finishing the cooking process in the oven keeps the fish super-succulent.
(Serves 4-6)

Ingredients:   

1kg barramundi fillets, boned
3 eggs, beaten
Flour
Extra Virgin Organic Coconut Oil to Fry

Crust: 

1 cup slivered almonds
1/2 cup sesame seeds
1 tablespoon grated lemon rind
2 tablespoons capers, well drained
2 cup organic fine  desiccated coconut
1 cups bread crumbs
1 tablespoon honey
2 tablespoons chopped parsley
2 teaspoons dried thyme
1 egg extra

Instructions:

In a blender, process almonds , sesame seeds, grated lemon rind, capers, desiccated coconut then combine in a large bowl with bread crumbs

Beat one egg with honey, parsley and thyme.

Mix liquid into dry ingredients until well combined

Shake fish in flour and dip into beaten eggs.

Press coating firmly onto fillets. Refrigerate till required.

Shallow-fry in hot  VCO Coconut oil, for 30 seconds each side, till lightly browned.

Coating will brown very quickly, so remove when golden and finish cooking on a baking tray in hot oven.

Serve with lemon wedges and mayonnaise mixed with lemon rind, tomato and onion.