coconut crusted fish

Maryland seems to have finally decided it is spring after all, which means that I can finally stop craving hearty winter meals and start enjoying some lighter spring flavours. These crunchy, golden, tender fillets of fish with zesty lime and exotic coconut fit the bill and certainly make for a very tasty dinner.

When I lived back in England we sometimes used to go to a Thai restaurant that served skewered coconut crusted prawns drizzled with honey that were pretty amazing. I was trying to create something similar to that, which this is, only slightly more savoury because I’ve omitted the sweet sticky drizzle.
I like to serve mine with salad and flour tortillas and top them with some fruity tangy peach salsa but they’re really pretty versatile. This will work with any firm fish or even some lovely juicy prawns. I haven’t tried it myself yet but it would probably even work with firm tofu.

coconut crusted fish

Ingredients
serves 2

30g panko breadcrumbs
30g desiccated coconut
1 lime zest/juice
1/4 tsp cayenne pepper (optional)
pinch of salt
1 egg
2 tbsp flour
2 fillets of fish (I used tilapia)
oil for frying

Slice the fish into chunky pieces (I sliced the tilapia into four) and squeeze the lime juice over it. Let it sit for a few minutes to marinate a little.
Put the coconut, panko, lime zest, salt and cayenne in a shallow dish and mix together with a fork. Put the flour in a second shallow dish. Beat the egg in a third dish. Put a large frying pan over a moderate heat and heat a couple of tablespoons of oil.
Dip each piece of fish in the flour, then the egg and finally the breadcrumb mixture, ensuring that it is well coated by each. Gently place the fish in the pan and fry for 3-4 minutes on each side (depending on how thick it is) until it is golden brown and the fish is cooked through. Put it on a plate lined with a paper towel to absorb any excess oil until you are ready to serve it.

coconut crusted fish