Ingredients
• 4 (6-ounce) white fish fillets (such as tilapia, cod, or halibut), patted dry
• 1 cup unsweetened shredded coconut
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or coconut oil
Instructions
- Prepare the Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs. In the third dish, spread out the shredded coconut.
- Bread the Fish: Dredge the fish fillets in the flour, coating them evenly on both sides. Dip the floured fillets into the beaten eggs, allowing any excess to drip off. Finally, press the fillets firmly into the shredded coconut, ensuring the entire surface is coated.
- Pan-Fry the Fish: Heat the olive oil or coconut oil in a large skillet over medium-high heat. Carefully place the breaded fish fillets into the hot oil and cook for 3-4 minutes per side, or until the coconut crust is golden brown and the fish flakes easily with a fork. Be sure not to overcrowd the pan, as this can cause the fish to steam rather than develop that coveted crispy exterior.
- Finish in the Oven: Transfer the pan-fried fish fillets to a baking sheet and bake in a preheated 400°F (200°C) oven for an additional 5-7 minutes, or until the fish is cooked through and flakes easily. This extra step in the oven ensures the fish is cooked perfectly from edge to edge.
- Serve and Enjoy: Remove the Coconut Crusted Fish from the oven and serve immediately, garnished with fresh herbs, lemon wedges, or your favorite accompaniments.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Healthy Coconut Crusted Fish Recipe for a Delightful Seafood Feast