Coconut Crusted Fish
Coconut Crusted Fish is a popular dish in Saint Lucian cuisine, known for its delicious combination of crispy coconut coating and tender, flaky fish.
Ingredients
- 4 fillets of white fish (such as snapper or grouper)
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons coconut oil
Instructions
- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Place the flour in another shallow dish.
- Dip each fish fillet in the flour, then in the beaten eggs, and finally coat with the coconut mixture, pressing gently to adhere.
- Heat coconut oil in a large skillet over medium heat.
- Cook the fish fillets for 3-4 minutes on each side, or until the coconut crust is golden brown and the fish is cooked through.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Shallow dishes Skillet
Tools
Spatula Tongs
Serving suggestions
Serve the Coconut Crusted Fish with a side of mango salsa and steamed rice for a complete Caribbean meal.
Tips & tricks
For extra crunch, try adding a handful of crushed macadamia nuts to the coconut crust mixture.
Cost
$20