Coconut Breaded Cod Food

UTOKIA'S PECAN COCONUT CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
• Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

AIR-FRIED KETO COCONUT-BREADED COD

Steps:

• Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl for 8 hours.
• Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper together in the bowl of a food processor; blend into a moderately fine powder.
• Mix egg yolks, cream, and remaining 2 tablespoons coconut aminos together in another bowl for egg wash.
• Dredge fish fillets in the egg wash then cover completely in the bread crumb mixture until thickly coated.
• Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

MACADAMIA COCONUT CRUSTED FISH

Steps:

• Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Mix chopped nuts, breadcrumbs, coconut, herbs, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg whites and remaining 1/4 teaspoon salt into another shallow dish; beat lightly with a fork until frothy.
• Dip fish into egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Put onto a wire rack set over a pan. If desired, refrigerate an hour or so.
• Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.
• Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.

COCONUT COD

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
• Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
• Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

COCONUT BREADED COD

Steps:

• Preheat oven to 350 degrees.
• Rinse off cod fillets well under cool water.
• Sprinkle well with lime juice and set aside.
• Mix together bread crumbs, salt, mace, and cayenne.
• Pour into a shallow dish suitable for dredging.
• Beat together eggs and water.
• Put coconut in a shallow dish suitable for dredging.
• Melt butter and pour into bottom of a baking dish.
• (Or spray baking dish with cooking spray.) Dredge each piece of limejuice-covered fish in the crumb mixture.
• Then dip in egg.
• Dredge in coconut.
• (You may repeat the egg/coconut step if you like a thicker coating.) Lay thoroughly-coated pieces of fish in baking pan.
• Bake for about 25-30 minutes or until fish flakes easily.
• Serve with good tartar sauce.
• Also good served along with baked bacon-wrapped shrimp.

COCONUT CURRY BAKED COD RECIPE

Steps:

• Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
• In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
• Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
• Top fish with cilantro and serve with a generous portion of sauce.

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA

Steps:

• Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
• Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
• In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
• Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
• Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
• Spoon a bit of the mango salsa on each fillet and serve.

GREEN COCONUT CURRY SAUCE FOR FRIED COD FISH

Steps:

• ***Directions For The Sauce
• In a small mixing bowl combine the green curry paste, lemon grass paste, and tbsp ginger paste and whisk them together
• Melt the butter in a sauce pan on low heat
• Whisk in the paste mixture followed by the sugar and salt
• Slowly whisk in the lime juice and fish sauce
• Lastly, whisk in the coconut milk followed by the vegetable broth
• Bring the sauce mixture to a simmer on low heat, then add in the chopped kaffir lime leaves and chopped basil leaves
• Simmer on low heat for 5 minutes
• Allow the sauce to rest for 5 minutes
• ***Directions For The Fried Fish
• Combine the bread crumbs, flour, salt, cornstarch and black pepper in a large mixing bowl and whisk thoroughly
• Whisk the eggs in a separate bowl
• Coat each cod fish fillet completely in the eggs and then immediately toss in the breadcrumb mixture
• Do this for each cod fish fillet so they are all thoroughly coated in breading
• heat the oil to 350 to 375 degrees F.
• Drop 2 fillets at a time into the hot oil (carefully) and fry for 4-5 minutes before flipping them over and continuing to fry for another 4-5 minutes
• Allow them to rest on some paper towels to absorb excess oil drippings