Crispy Fried Catfish Served with a Lemon Wedge

Tropical Coconut Fish

  • 18 mins
  • 12 ingredients

Ingredients

  • 4 firm white fish fillets (cod or halibut), about 1/4 lb each
  • kosher salt and black pepper to taste
  • 1 cup panko bread crumbs
  • 2 eggs beaten
  • 1/2 cup chili oil (regular oil may be substituted)
  • 1/2 cup vegetable or peanut oil
  • 2 tbs butter
  • 1 leek, white parts only, chopped
  • 1 tbs garlic powder
  • 1 cup pineapple juice
  • 1/2 cup shredded coconut
  • 1 cup half and half
This recipe works well with a firm white fish like cod or halibut. The fish is fried coated with panko bread crumbs, coconut and topped with a creamy tropical sauce.

  • Season the fish with salt and pepper on all sides, then roll in the panko crumbs, then in the eggs and back into the panko.
  • Heat the oil in a large frying pan to 360 degrees.
  • Add the fish, being careful not to crowd the pan.
  • Drain on paper towels or better yet on a wire rack.
  • For the sauce, melt the butter in a pan over medium heat.
  • Add the leek and cook until soft, then add the garlic powder and cook for another minute.
  • Add the pineapple juice, coconut and salt.
  • Stir to reduce somewhat then slowly add the half and half and reduce further.
  • Continue to stir, taste and adjust seasoning if desired. Sauce should be thickened.

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