The idea for coconut crusted cod came about when Rick and I scored some awesome Pacific cod at the Farmer’s Market last week. We got into a discussion of the fish sticks we used to eat as children. They were considered a treat in both our homes. As a young married woman and later a single mother, I relied on fish sticks to feed my family. I cringe now at the “orange meal” of fish sticks, corn and mac ‘n cheese or fries. Nowadays we eat a lot healthier but there’s nothing wrong with making a new sort of comfort food.
Anyway, I remembered a recipe I’d pinned for coconut crusted chicken tenders and decided to try coconut crusted cod. A grownup fish stick, so to speak.
So many ways to cook coconut crusted cod
Rick wasn’t very enthusiastic. If you’ve ever fried fish indoors you’ll understand why. As a compromise, I agreed to try frying them on the grill. It worked out pretty well but you need some grilling experience because of the need to control the heat, especially since oil is involved. If using the grill, make sure your skillet can take the heat. I’m using a paella pan in the photo. Cast iron would be a great choice, too. If cooking these on the grill puts you off, don’t worry. You can easily cook them on top of the stove.
How to set up a breading station for coconut crusted cod
Any firm white fish will make grown up fish sticks but no matter what you choose, you’ll need to set up a breading station. First, coat each piece in the flour, which will stick to the fish. Next they’re dipped into something wet, in this case coconut milk and eggs. This sticks to the flour. Finally, the fish sticks will be dredged in the coconut flakes or bread crumbs or whatever will become the coating.
This recipe uses gluten free ingredients, but there’s no reason you couldn’t use regular flour and include bread crumbs if you prefer.
Ingredients
- 1 pound cod or other firm fleshed white fish cut into portions a little larger than thumb sized
- 2 beaten eggs
- 1 cup rice flour
- 1/2 cup coconut milk optional
- 1 cup unsweetened coconut
- salt and pepper to taste
- oil for frying
Instructions
- Beat the eggs with the coconut milk. Season the rice flour with salt and pepper.
- Set up a breading station. Seasoned rice flour, coconut milk and eggs, coconut flakes.
- Dip each fish portion in seasoned rice flour, then the coconut milk and eggs. Finally roll each piece in the coconut and set aside.
- Prepare your pan for frying by adding enough oil to come about halfway up the sides of the fish.
- When the oil is hot, add the fish sticks, taking care not to crowd the pan. Work in batches if needed.
- Cook for a couple minutes on each side. You can tell when to turn the pieces as the coconut will turn a nice golden brown and you'll see the fish turning opaque as the flesh cooks.
- Drain briefly on paper towels before serving.
Notes
- Preheat the oven to 450°F/230°C then generously oil a baking sheet. Before placing in the oven, spray the top with cooking spray (as in this recipe for oven fried onion rings).
- Traditional frozen fish sticks take 15 - 20 minutes but since the fish is fresh in this recipe, start checking and rotate the pan at 8 minutes.
Since the coconut reminded me of palm trees and umbrella drinks, I served my grown up fish sticks with a peach salsa (diced peaches, jalapeno, cilantro and lime juice) but my son used sriracha on his pieces.
There may or may not have been an adult beverage involved…
I’m hungry just looking at it!
Love this! When I fry seafood I use an electric frying pan outside (I roll my grill near an outlet and use it as a work station) but I’m anxious to try these baked in the oven. These scream to me summer with some ritas.
<3 u!
What a great idea! I finally got rid of the electric pan I had (it was at least 20 years old) but that would be so much easier than dealing with the grill.
Let me know how you like them baked (with some ritas)…
hmmm. Its really mouth watering recipe. carry on sharing such tasty recipes.
Glad you like it. I hope you’ll give it a try. 🙂
Hopped over here from the Random Recipe Roundup. This is a great idea. I am always looking for new ways to prepare fish, and cod is one of our favorites! Luckily my husband really likes fish. The kids, well, not so much, but the more I serve it, the more they seem to be warming up to it! Pinning this!
Fingers crossed that your kids will like this 🙂 Thanks for dropping by and pinning. Have a great week!
I love the title, Grown up Fish Sticks, that’s funny. When I cook my coconut breaded fish, one I use Mahi Mahi because that’s our local fish, I use plain flour, I am going to try the rice flour it sounds like it might bring lightness to the recipe. Thank you for sharing it on our BBQ Block Party.
I’ve never cooked mahi mahi, although I’ve eaten it. I’ll have to give it a try. I enjoyed the BBQ Block Party and checking out all the different blogs. Thanks for hosting!
Thanks so much for linking up to Creative Wednesdays at Pink Recipe Box! Cod is one of my favourite fish but I’ve never tried it flavoured with coconut milk before. Fantastic idea!
You’re welcome. I enjoyed the link up. 🙂
Lydia, the coconut crusted cod sounds wonderful. I make a potato encrusted cod but adding coconut would give it a great sweet crunchiness! And what a great idea to cook them on the grill and leave the fish smell out of the house. Definitely going to try this! Thank you for sharing on the BBQ Block Party.
I’m glad I found the BBQ Block Party. Now that you’ve suggested it, I’m hungry for potato encrusted cod 🙂