A flavorful fish encrusted with a crispy toasted coconut mixture.
I saw some crispy coconut shrimp, and they looked so tasty I wanted to make some. But alas, I didn't have any shrimp around. However, I did have some fish. Fish and shrimp - they're both seafood, and we're trying to fit more seafood into our diets, so I figured I'd give it a try. Once you've gotten the fish covered with delicious coconutty crispiness, just throw it into the oven. Pull it out, and you're good to go. Each bite of this tender fish contrasts the crispy coating. If you want more coconut flavor, you can change up the ratio of coconut to bread or add some coconut extract to the eggs. Hope you enjoy!
Crispy Coconut Fish
by CJ HuangA flavorful fish encrusted with a crispy toasted coconut mixture.
Prep time:
Cook time:
Total time:
Yield: 4 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1 | egg, beaten | ||||
| 1 slice | bread, crumbs | ||||
| 1/4 cup | coconut, shredded | ||||
| 4 | fish, fillets |
Methods:
- Gather all materials.
- Mix coconut and bread crumbs.
- Coat fish with egg.
- Dip in coconut mixture.
- Bake at 350F until fish cooks through.
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