Recipe by Julesong
This is a great summer treat, served with margaritas and bacon-wrapped prawns. Yum!
Top Review by MadCatKim
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!
- 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
Directions See How It's Made
- 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.