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 |
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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.
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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
- First, stir together soft mountains of breadcrumbs and snowy coconut on a small plate.
- 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.
- 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.
- 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.