Coconut Crusted Fish
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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.
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Coconut Crusted Fish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Ingredients
  • 6 fillets Pacific Rockfish – OR –
  • fish
For the breading:
  • 1/2 cup breadcrumbs
  • 1/2 cup shredded coconut
  • 1 egg
  • coconut oil , for pan frying (about 1/4 cup for 10″ pan)
  • 1-2 limes , sliced
Servings: people
Units:
Instructions
  1. First, stir together soft mountains of breadcrumbs and snowy coconut on a small plate.
  2. Next, whisk together an egg in a second small plate or shallow bowl. Now, you have a breading setup, including the fish, the breadcrumb mixture and the egg.
  3. Dip both sides of the fish in the egg and then coat with a happy smattering of coconut bread crumbs. I like to spoon them over and give them a little pat to make sure they are pressed on there well.
  4. 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.
  5. Serve with plenty of fresh limes.