Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a great summer treat, served with margaritas and bacon-wrapped prawns. Yum!

Ingredients Nutrition

Directions

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

5 5

Fabulous fish! I double-dipped in the coconut but one dip would be just fine. I actually used sweetened coconut because that was all I had and it was superb. Very eggnog-y type flavor. Served with pineapple rings baked in same oven covered in honey and sprinkled with cinnamon. PS - there's a pretty good zip (spicy heat) to the fish. People who don't enjoy a little heat in their food may want to tone done the spices. Otherwise, go for it!

4 5

I also used sweetened coconut and made a Red Lobster-imitation pina colada dip to go with - very tasty! I skipped the mace (I didn't have any) and used ginger instead, and used a red/black pepper blend instead of the cayenne. Toned-down like this, the recipe wasn't too spicy, next time I think I'll make an effort to spice it up a bit. Also, I found that I needed to use more eggs and coconut than the recipe called for, and I had some of the breadcrumb mixture left over. Thanks for the recipe!

4 5

The coconut was a nice variation on a typical breaded fish recipe. While I enjoyed the flavor, my unsweetened coconut seemed to create a tough,chewy coating on the tender cod. I'm not sure if it was just my coconut, or if I personally didn't care for the texture. Hmmmm...maybe a margarita would have helped!