Coconut Crusted Red Snapper

READY IN: 30mins
Recipe by FoodieFanatic

A deliciously different coating for your fish makes this recipe a hit.

Top Review by Aldeth

This was fantastic! I used sweetened shredded coconut, as that was all I had on hand, and it worked just fine. Just as easy and way more interesting than just baking fish. I couldn't figure out by the directions which side to bread, so I did it on both sides. It didn't look super pretty, but it tasted great.

Ingredients Nutrition


  1. In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
  2. In another shallow bowl whisk together the egg and the milk.
  3. Place the remaining 1/4 cup flour in a shallow bowl.
  4. For Each Fillet:
  5. Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
  6. Heat the 1 T. of olive oil in a lg. saute pan until hot.
  7. Add the fillets to the pan, coconut side down.
  8. Cook 3 mins., then turn and cook until done, about 1 minute more.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a