Coconut Crusted Fish with Lime-Cilantro Sauce
Ingredients
For the Fish
1 lb white fish fillets (like tilapia or cod)
1 cup shredded coconut (sweetened or unsweetened)
1 cup panko breadcrumbs
2 eggs (beaten)
1/2 cup all-purpose flour
Salt and pepper (to taste)
Vegetable oil (for frying)
For the Lime-Cilantro Sauce
1/2 cup sour cream (or Greek yogurt)
Juice and zest of 1 lime
1/4 cup fresh cilantro (chopped)
1 clove garlic (minced)
Salt and pepper (to taste)
Instructions
1. Prepare the Fish
Set Up Dredging Stations: In three separate shallow dishes, place flour seasoned with salt and pepper, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
Dredge Fish: Coat each fish fillet in flour, dip into the beaten eggs, and then press into the coconut-panko mixture to coat evenly.
2. Cook the Fish
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Fry Fish: Add the coated fillets to the skillet and cook for about 3-4 minutes on each side, until golden brown and crispy. Remove and drain on paper towels.
3. Make the Lime-Cilantro Sauce
Mix Ingredients: In a bowl, combine sour cream, lime juice, lime zest, chopped cilantro, and minced garlic. Season with salt and pepper to taste.
4. Serve
Plate the Dish: Serve the crispy coconut-crusted fish hot, drizzled with lime-cilantro sauce.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Variations: Try using different types of fish or adding spices to the coconut mixture for extra flavor.
Serving Suggestion: Serve with a side of rice or a fresh salad for a complete meal.
Enjoy your tropical Coconut Crusted Fish with Lime-Cilantro Sauce! 🌴🐟