Kookosega Kaetud Kala (coconut Crusted Fish)
Kookosega kaetud kala, or Coconut Crusted Fish, is a popular dish in Dominica cuisine. The combination of crispy coconut coating and tender fish makes for a delightful meal that is both flavorful and satisfying.
Ingredients
- 4 fillets of white fish (such as snapper or grouper)
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil
Instructions
- In a shallow dish, mix together the shredded coconut, salt, and black 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 the 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 and the fish is cooked through.
- Remove from the skillet and drain on paper towels.
- Serve the coconut crusted fish hot, with your choice of side dishes.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Shallow dish Large skillet Tongs Paper towels
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Serve with a side of coconut rice and steamed vegetables.
Tips & tricks
Tips: Make sure the fish fillets are patted dry before coating with the coconut mixture to ensure it sticks well.
Cost
$15