This Coconut Crusted Fish brings a taste of the tropics right to your kitchen! With crispy coconut topping and tender fish, it’s deliciously easy to make.
I love serving it with a squeeze of lime for an extra zing. Just beware of those crumbs—they can get a bit messy, but it’s totally worth it! 🐟🌴
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or mahi-mahi work well here. If you can’t find these, try snapper or haddock instead! They give a nice, mild flavor that complements the coconut perfectly.
Shredded Unsweetened Coconut: This adds a sweet crunch. Sweetened coconut can be used but might make it too sugary for the dish. I like to use unsweetened for a nice balance.
Panko Breadcrumbs: They add extra crispiness. If you don’t have panko, regular breadcrumbs can work, but the texture may be different. You can also try crushed cornflakes for a fun twist!
Coconut Oil: This is great for frying due to its flavor. If you don’t have it, vegetable or canola oil will also do the job, but I recommend reserving some coconut oil for extra tropical vibes.
How Do I Get the Perfect Coconut Crust?
Getting that crispy, golden coconut crust can be tricky, but it’s all about the preparation! Follow these tips for great results:
- Make sure to pat the fish fillets dry! This helps the coating stick better.
- Use three separate shallow dishes for the flour, egg, and coconut-panko mixture. This keeps things neat and organized.
- When coating the fish, press the coconut-panko mixture firmly onto the fillet so it adheres well.
- Don’t crowd the pan! Cook the fillets in batches if needed to avoid steaming and ensure they get that nice golden color.
With these steps, your coconut crusted fish will turn out crispy and delicious every time!
Coconut Crusted Fish Recipe
Ingredients You’ll Need:
For the Fish:
- 4 white fish fillets (such as cod, tilapia, or mahi-mahi), about 6 ounces each
For the Coating:
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking:
- 2 tablespoons coconut oil or vegetable oil (for frying)
For Serving:
- Lime wedges (for serving)
- Fresh cilantro or parsley (optional, for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare and approximately 10 minutes to cook. In total, you’ll need about 25 minutes to enjoy your delicious coconut crusted fish!
Step-by-Step Instructions:
1. Prepare the Fish:
First, pat the fish fillets dry with paper towels. This helps the coating stick better to the fish. Set them aside while you prepare the coating.
2. Set Up Your Dipping Stations:
In a shallow dish, mix together the shredded coconut and panko breadcrumbs. In another shallow dish, combine the flour, garlic powder, salt, and pepper. In a third dish, whisk together the eggs and milk.
3. Coat the Fish:
Take one fish fillet and first dredge it in the flour mixture, shaking off any excess. Next, dip the fillet into the egg mixture until it’s fully coated. Finally, press the fillet into the coconut-panko mixture, making sure to coat both sides well. Use your hands to gently press the mixture onto the fish so it sticks perfectly.
4. Fry the Fish:
Heat the coconut oil in a large skillet over medium heat. Once hot, carefully add the coated fish fillets to the skillet. Cook for about 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through. You’ll know it’s done when it flakes easily with a fork.
5. Drain and Serve:
Once cooked, remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Serve the coconut crusted fish warm, with lime wedges on the side for a fresh squeeze of flavor. If desired, garnish with fresh cilantro or parsley!
Enjoy your easy, flavorful tropical-inspired coconut crusted fish! 🌴🐟
Frequently Asked Questions (FAQ)
Can I Use Frozen Fish Fillets?
Yes! Just be sure to thoroughly thaw the fish fillets in the refrigerator overnight or under cold running water before preparing. Pat them dry to remove excess moisture for better crust adherence.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs can work, but they may not provide the same crispy texture. Alternatively, crushed cornflakes or even crushed crackers can create a delightful crunch!
How Can I Make This Recipe Gluten-Free?
You can easily make this recipe gluten-free by substituting regular flour with a gluten-free flour blend and using gluten-free panko breadcrumbs. Make sure to check the labels to ensure no gluten-containing ingredients are included.
How Should I Store Leftovers?
Store any leftover coconut crusted fish in an airtight container in the refrigerator for up to 2 days. To reheat, use the oven at 350°F (175°C) for about 10-15 minutes to regain some crispiness, or warm gently in a skillet.
