Coconut Crusted Fish Nuggets
Coconut Crusted Fish Nuggets are a delicious and crispy dish that brings a taste of the Pitcairn Islands to your table. The combination of tender fish with a crunchy coconut coating makes for a delightful meal that's perfect for any occasion.
Ingredients
- 1 lb white fish fillets, cut into nugget-sized pieces
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together the shredded coconut, salt, and black pepper.
- Place the flour in another shallow dish.
- Dip each fish nugget into the flour, then into the beaten eggs, and finally coat with the coconut mixture.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the coated fish nuggets in the hot oil for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fish nuggets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the coconut crusted fish nuggets hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Shallow dishes Skillet Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the coconut crusted fish nuggets with a side of tropical fruit salsa for a refreshing and flavorful combination.
Tips & tricks
For an extra crispy coating, you can double coat the fish nuggets by dipping them in the egg and coconut mixture twice before frying.
Cost
$15