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!
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!
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!