Coconut Crusted Fish with Lime-Cilantro Sauce
Ingredients
For the Fish
1 lb fish fillets (such as cod or tilapia)
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup breadcrumbs
1/2 cup flour
2 eggs (beaten)
Salt and pepper (to taste)
Vegetable oil (for frying)
For the Lime-Cilantro Sauce
1/2 cup sour cream (or Greek yogurt)
2 tablespoons lime juice (freshly squeezed)
1 tablespoon lime zest (freshly grated)
1/4 cup fresh cilantro (chopped)
Salt and pepper (to taste)
Instructions
1. Prepare the Sauce
Mix Ingredients: In a small bowl, combine sour cream, lime juice, lime zest, chopped cilantro, salt, and pepper. Mix well and set aside.
2. Prepare the Fish
Set Up Breading Stations: In three separate shallow dishes, place flour (seasoned with salt and pepper), beaten eggs, and a mixture of shredded coconut and breadcrumbs.
Coat the Fish: Dip each fish fillet first in flour, then in the beaten eggs, and finally in the coconut-breadcrumb mixture, pressing gently to adhere.
3. Fry the Fish
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Fry Fillets: Add the coated fish fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
4. Serve
Plate the Dish: Serve the coconut crusted fish hot, drizzled with lime-cilantro sauce.
Garnish: Add extra lime wedges and cilantro if desired.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Serve with a side of rice or a fresh salad for a complete meal.
Enjoy your crispy Coconut Crusted Fish with Lime-Cilantro Sauce! 🌴🐟