One of the greatest rewards after a day on the water, is cleaning and preparing your catch. In the past few years I’ve been making more fish tacos from my catch than anything else – whether you choose to fry your fish, or prepare it in the oven, this recipe will elevate your meal to the next level!
– 1 cup of oil for frying (safflower, canola, or vegetable oil will do)
– Fresh fish fillets
– 1 cup of all purpose flour
– 1 tbsp of seasoning salt
– 1 beaten egg
– 1 tbsp of water
– 1 cup of Panko bread crumbs
– ¼ cup semi sweetened shredded coconut
– 3 medium sized bowls
1. In the first bowl, add flour and seasoning salt and mix
2. In the second bowl, beat one large egg with 1 tbsp of water
3. In the third bowl, add Panko crumbs and coconut, and mix
Heat the oil in a frying pan or shallow pot to a temperature of 350 degrees Celsius (or heat oven to same temperature).
Take fish fillets and cut into bite sized pieces. Take each piece of fish and dredge in the flour mixture, then egg wash, and roll in the Panko coating. Repeat for all remaining pieces.
Fry fish a few pieces at a time – never crowd the pan with too many pieces. This will cause the oil to lose temperature. Turn fish after the bottom turns a golden brown. Remove pieces as they finish, placing them on a plate lined with paper towel.
Pre-heat oven to 365 degrees Celsius. As each piece of fish is coated, place on a cookie sheet. Place the cookie sheet into the oven – checking for a golden coating before flipping. This may take up to 10 minutes depending on your oven. Flip fish and cook until done.