Coconut Fish Fillets Recipe

Name: Coconut Fish Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb sole or 1 lb other fish fillet; 1 egg, beaten; ¼ teaspoon salt; ⅓ cup corn flakes, breakfast cereal crumbs; ⅓ cup flaked coconut; 2 tablespoons cooking oil; ¼ cup butter or ¼ cup margarine; 2 tablespoons lemon juice; 1 teaspoon sugar; 1 tablespoon snipped parsley

Servings: persons

1 lb sole or 1 lb other fish fillet
1 egg, beaten
¼ teaspoon salt
⅓ cup corn flakes, breakfast cereal crumbs
⅓ cup flaked coconut
2 tablespoons cooking oil
¼ cup butter or ¼ cup margarine
2 tablespoons lemon juice
1 teaspoon sugar
1 tablespoon snipped parsley

1
Thaw fish, if frozen.
2
In a bowl combine beaten egg and salt.
3
In another bowl combine the crumbs and the coconut.
4
Pat fillets dry with paper toweling.
5
Dip fillets in egg mixture, then in crumb mixture.
6
In a large skillet heat oil.
7
Add fillets in a single layer.
8
Cook fillets in hot oil 3 minutes on each side.
9
Meanwhile, in a small saucepan, combine butter or margarine,lemon juice, and sugar.
10
Heat till butter is melted.
11
Stir in parsley.Serve sauce over fish.
12
Garnish with lemon twists and green onion brushes, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb sole or 1 lb other fish fillet, 1 egg, beaten, ¼ teaspoon salt, ⅓ cup corn flakes, breakfast cereal crumbs, and more.

Yes, Coconut Fish Fillets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Fish Fillets

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