I like to do what makes sense. And in Nauru fish is the natural meal, considering beautiful, fresh fish can be found just two steps outside of most people’s doors. People love to eat it any which way – particularly on the grill, deep fried and pan fried. Today we’re doing a crispy coconut crusted rockfish – a fish native to the Pacific waters as a nod to our Nauruan friends. This fish is light, flaky and has a wonderful mild flavor, rather like cod.
After gentle panfrying, squeeze on fresh lime juice and welcome to happy town.
Ava can show you how it’s done.
… a fan!
6 fillets of Pacific Rockfish, or other fish of choice
salt & pepper
For the breading:
1/2 cup breadcrumbs
1/2 cup shredded unsweetened coconut
coconut oil, for pan frying (about 1/4 cup for an 1o inch pan)
1-2 limes, sliced
First, stir together soft mountains of breadcrumbs and snowy coconut.
Now, you have a breading setup, including the fish, the breadcrumb mixture and the egg.
Shake off any excess coating and fry the fillets over medium heat for about 3 minutes per side, depending on the size of the fillet. I only had room to cook two at a time so, as they were done, I kept them warm in a 200F oven until they were all ready.
Serve with plenty of fresh limes.
Welcome to a fresh summer afternoon in Nauru.
We’d eat this any day of the week.
Enjoy, my friends!
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