Prep 10 mins
Cook 30 mins
This is a great summer treat, served with margaritas and bacon-wrapped prawns. Yum!
- 1 1⁄4 lbs thick cod fish fillets, boned,cut into 4 pieces
- 3 tablespoons lime juice
- 1 cup fine dry breadcrumb
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground mace
- 1⁄2 teaspoon cayenne, to taste
- 2 eggs
- 3 tablespoons water
- 2 cups finely grated unsweetened coconut
- 2 tablespoons butter
- Preheat oven to 350 degrees.
- Rinse off cod fillets well under cool water.
- Sprinkle well with lime juice and set aside.
- Mix together bread crumbs, salt, mace, and cayenne.
- Pour into a shallow dish suitable for dredging.
- Beat together eggs and water.
- Put coconut in a shallow dish suitable for dredging.
- Melt butter and pour into bottom of a baking dish.
- (Or spray baking dish with cooking spray.) Dredge each piece of limejuice-covered fish in the crumb mixture.
- Then dip in egg.
- Dredge in coconut.
- (You may repeat the egg/coconut step if you like a thicker coating.) Lay thoroughly-coated pieces of fish in baking pan.
- Bake for about 25-30 minutes or until fish flakes easily.
- Serve with good tartar sauce.
- Also good served along with baked bacon-wrapped shrimp.
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!