Coconut Fish Fry Recipe

Name: Coconut Fish Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) tilapia fillets; Salt and pepper; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko bread crumbs; 1 cup unsweetened grated coconut; 4 tablespoons vegetable oil; 1/2 cup pineapple preserves; 2 tablespoons rice wine vinegar or tamari (aged soy sauce); 1/4 cup chicken stock; 2 scallions, whites and greens, very thinly sliced

Servings: persons

4 (8-ounce) tilapia fillets
Salt and pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
1 cup unsweetened grated coconut
4 tablespoons vegetable oil
1/2 cup pineapple preserves
2 tablespoons rice wine vinegar or tamari (aged soy sauce)
1/4 cup chicken stock
2 scallions, whites and greens, very thinly sliced

1
Preheat the oven to 275F.
2
Place a rack over a rimmed baking sheet and place in the oven.
3
Arrange 3 shallow dishes on the countertop near the stove.
4
Season the fish with salt and pepper.
5
Place the flour in the first dish, the eggs in the second, and the panko with the coconut in the third dish.
6
Heat a thin layer of vegetable oil, a couple tablespoons, in a large skillet over medium-high heat.
7
Coat 2 pieces of fish in the flour, then egg, then bread crumbs, and fry until brown and crispy, 3 to 4 minutes on each side.
8
Transfer the fish to the oven to keep warm, and repeat with the remaining 2 pieces of fish.
9
While the fish cooks, in a small pot combine the preserves, rice wine vinegar or tamari, and chicken stock.
10
Heat through over medium heat, then stir in the scallions.
11
Drizzle the pineapple sauce over the fish.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 4 (8-ounce) tilapia fillets, Salt and pepper, 1/2 cup all-purpose flour, 2 eggs, beaten, and more.

Yes, Coconut Fish Fry 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 Fry

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