Description
Savor the tropical flavors of this Coconut Crusted Fish, featuring tender fish fillets coated in a crunchy blend of shredded coconut and panko breadcrumbs. Pan-fried to golden perfection, this dish is best served with lemon wedges for a refreshing touch. Perfect for a quick and delicious dinner!
Ingredients
Scale
- 4 fish fillets (such as tilapia, cod, or snapper)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon coconut oil (or vegetable oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon wedges (for serving)
- Fresh cilantro or parsley (for garnish, optional)
Instructions
- Choose Your Fish: Select firm white fish fillets like tilapia, cod, or snapper. Ensure they are thawed if previously frozen.
- Pat Dry: Gently pat the fish fillets dry with paper towels to help the coating stick.
- Season the Fillets: Sprinkle salt, pepper, garlic powder, onion powder, and paprika on both sides of the fillets.
- Set Up Your Breading Station: Prepare three shallow bowls:
- First bowl: all-purpose flour.
- Second bowl: whisked eggs.
- Third bowl: a mixture of shredded coconut and panko breadcrumbs.
- Coat the Fish: Dip each fillet in flour, then egg, and finally press into the coconut-panko mixture until fully coated.
- Heat the Oil: In a large skillet, heat coconut oil over medium heat, enough to cover the bottom of the pan.
- Cook the Fish: Once the oil is hot, carefully place the coated fillets in the skillet. Cook for 3-4 minutes until golden brown.
- Flip the Fillets: Gently flip the fillets and cook for another 3-4 minutes until cooked through and flaky.
- Drain Excess Oil: Transfer cooked fish to a plate lined with paper towels to absorb excess oil.
- Serve the Fish: Serve with lemon wedges and garnish with fresh cilantro or parsley if desired.
- Pairing Suggestions: This dish pairs well with coconut rice, fresh salad, or steamed vegetables. Consider serving with sweet chili sauce or mango salsa.
Notes
- Make Ahead: Coat the fish fillets and refrigerate for up to an hour before cooking for better adherence of the coating.
- Baking Option: For a healthier version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Experiment with Flavors: Add cayenne pepper for heat or lime zest for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 8 minutes