Coconut Crusted Fish with Lime-Cilantro Sauce
Ingredients
For the Fish
1 lb white fish fillets (such as tilapia or cod)
1 cup shredded coconut (sweetened or unsweetened)
1 cup breadcrumbs (preferably panko)
2 eggs (beaten)
½ cup all-purpose flour
Salt and pepper (to taste)
Oil (for frying)
For the Lime-Cilantro Sauce
½ cup sour cream (or Greek yogurt)
Juice of 1 lime
1 tablespoon lime zest
¼ cup fresh cilantro (chopped)
Salt and pepper (to taste)
Instructions
1. Prepare the Sauce
Mix Ingredients: In a bowl, combine sour cream, lime juice, lime zest, and chopped cilantro. Season with salt and pepper to taste. Set aside.
2. Prepare the Fish
Set Up Breading Station: In three separate shallow dishes, place flour (seasoned with salt and pepper), beaten eggs, and a mixture of shredded coconut and breadcrumbs.
Bread the Fish: Dredge each fish fillet in flour, dip in the egg, and then coat with the coconut-breadcrumb mixture.
3. Cook the Fish
Heat Oil: In a large skillet, heat oil over medium-high heat (enough to cover the bottom of the pan).
Fry the Fish: Add fish fillets to the skillet in batches, cooking for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
4. Serve
Plate the Dish: Serve 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 gently in the oven to maintain crispiness.
Variations: Serve with a side of tropical fruit salsa for added flavor.
Enjoy your delicious Coconut Crusted Fish with Lime-Cilantro Sauce! 🌴🐟