Coconut Breaded Cod Recipes

COCONUT COD

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
• Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
• Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA

Steps:

• Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
• Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
• In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
• Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
• Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
• Spoon a bit of the mango salsa on each fillet and serve.

AIR-FRIED KETO COCONUT-BREADED COD

Steps:

• Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl for 8 hours.
• Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper together in the bowl of a food processor; blend into a moderately fine powder.
• Mix egg yolks, cream, and remaining 2 tablespoons coconut aminos together in another bowl for egg wash.
• Dredge fish fillets in the egg wash then cover completely in the bread crumb mixture until thickly coated.
• Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

COCONUT CURRY BAKED COD RECIPE

Steps:

• Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
• In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
• Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
• Top fish with cilantro and serve with a generous portion of sauce.

COCONUT BREADED COD

Steps:

• 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.

ROASTED COD WITH CASHEW COCONUT LIME TOPPING

Steps:

• For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
• Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
• For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
• Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
• Serve the fish with the cashew coconut topping and lime wedges on the side.