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Crispy Kosher Coconut Crusted Fish Fillets

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PareveFish

Coconut-crusted fish fillets have a golden, nutty, slightly sweet crust and moist, flaky fish inside. White fish is coated in flour, egg and a mix of panko and unsweetened shredded coconut, then pan-fried until crisp.

Getting the Crust Right

Pat the fillets completely dry so the coating sticks. Use unsweetened coconut, which browns evenly without burning as quickly as sweetened. Fry over medium heat rather than high, since coconut darkens fast. Choose fillets of similar thickness, or pound thick pieces gently to about 3/4 inch, so everything cooks at the same rate.

Kosher Notes

This dish is pareve. Halibut, cod and tilapia are all kosher. Check that the shredded coconut carries a reliable hechsher. Serve with a mango salsa or sweet chili sauce.

Leftovers

Leftovers keep for 2 days; reheat in a 350°F oven for 5 to 7 minutes to restore some crispness.

Crispy Kosher Coconut Crusted Fish Fillets
Golden coconut flakes and crispy panko create an irresistible crust on tender white fish fillets in this kosher-friendly recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets halibut, cod, or tilapia, about 6 oz each
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 3/4 cup panko breadcrumbs
  • 3/4 cup unsweetened shredded coconut
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 3 tablespoons vegetable oil for frying

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Method
 

  1. Pat fish fillets completely dry with paper towels and season both sides with 1/2 teaspoon salt and the black pepper. Let sit at room temperature for 10 minutes.
  2. Heat a large skillet over medium heat. Add panko breadcrumbs and shredded coconut, stirring frequently for 2-3 minutes until lightly golden and fragrant. Transfer to a shallow dish and let cool completely.
  3. Set up your breading station: In one shallow dish, combine flour, remaining 1/2 teaspoon salt, garlic powder, and paprika. In a second dish, place beaten eggs. In the third dish, add the toasted panko-coconut mixture.
  4. Dredge each fish fillet first in the seasoned flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Finally, press firmly into the coconut-panko mixture, coating both sides completely.
  5. Heat vegetable oil in the same large skillet over medium-high heat. When oil shimmers, carefully add fish fillets, leaving space between each piece.
  6. Cook for 3-4 minutes on the first side without moving, until golden brown and crispy. Flip carefully and cook another 3-4 minutes until second side is golden and fish flakes easily with a fork.
  7. Transfer to a paper towel-lined plate to drain briefly, then serve immediately while the crust is at its crispiest.

Notes

For best results, use fish fillets that are similar in thickness so they cook evenly. If your fillets are very thick, you can pound them gently to an even 3/4-inch thickness. Store leftover cooked fish in the refrigerator for up to 2 days and reheat in a 350°F oven for 5-7 minutes to maintain some crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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