Coconut Crusted Fish Recipe
This Coconut Crusted Fish recipe offers a delightful twist on a classic fish fillet by coating it with a crispy and flavorful blend of shredded coconut and panko breadcrumbs. Pan-seared to a golden perfection and served with a tangy and spicy chili-lime mayonnaise, this dish makes for a quick, easy, and impressive meal perfect for family dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Fish and Breading
- 4 white fish fillets (about 6 oz each)
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 to 4 tablespoons vegetable oil
Chili Lime Sauce
- ⅓ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 to 2 teaspoons chili garlic sauce or sriracha
Instructions
- Prepare the Fish: Pat the fish fillets dry using paper towels and season lightly with salt to enhance flavor and help the breading adhere.
- Set Up Breading Station: Arrange three separate stations: place the all-purpose flour on one plate, beaten eggs in a bowl, and on another plate combine shredded coconut, panko breadcrumbs, ½ teaspoon kosher salt, and black pepper to create the coating mixture.
- Bread the Fillets: Dredge each fish fillet first in the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the coconut and panko mixture until well-coated on all sides.
- Cook the Fish: Heat 3 to 4 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the coated fish fillets and cook for about 4 minutes on each side, or until the crust is deeply golden and the fish is cooked through and flakes easily with a fork.
- Prepare the Sauce: In a small bowl, stir together mayonnaise, fresh lime juice, and chili garlic sauce (or sriracha) to create a zesty, spicy chili-lime sauce.
- Serve: Serve the coconut crusted fish fillets hot, accompanied by the chili-lime sauce on the side for dipping or drizzling.
Notes
- You can substitute white fish with similar firm fillets like cod, tilapia, or haddock.
- For extra crispiness, toast the shredded coconut lightly before using.
- Adjust the amount of chili sauce in the dipping sauce based on your preferred spice level.
- To keep fish moist, avoid overcooking; fish is done when it flakes easily with a fork.
- Vegetable oil is used for its neutral flavor and high smoke point, but you may substitute with canola or light olive oil.
Keywords: coconut crusted fish, pan-fried fish, crispy fish fillets, seafood recipe, quick dinner, chili lime sauce
Find it online: https://tastybella.com/coconut-crusted-fish-recipe/
