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
I haven't tried baking my coconut crusted cod but if I did, here's how I'd do it:
- 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.