by Ken Serwatowski

4 walleye fillets
1 egg - beaten
1/2 cup coconut milk (NOT cream of coconut)
3/4 cup fine bread crumbs
1/2 cup unsweetened coconut flakes
1 teaspoon lime zest

Combine egg and milk in bowl.  
Combine bread crumbs, coconut and lime zest in separate bowl
Dip fillets in milk and egg mixture and roll into bread crumb mixture
Fry in oil or bake at 450 degrees until fish flakes

Lime Tartar Sauce

1 cup mayonnaise
4 to 5 tablespoons Dijon mustard
1/4 cup fresh squeezed lime juice (use fresh from lime halves)
salt and pepper to taste

Combine in a bowl and chill prior to serving