1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon curry powder
2 large eggs, beaten
2 cups sweetened shredded coconut
Vegetable oil or Canola oil*
This recipe can also be cooked with shrimp, such as 26/30 peeled and deveined Key West Pinks.
Start with 3 medium bowls. Combine flour, salt, and curry powder in one. Beat the eggs in the second bowl. Pour coconut in the third bowl.
Dip the fish portions into the flour, then the eggs, and then dredge the fish into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each piece, as some will fall off in the cooking process. Set the coated pieces aside on a plate as you coat the remaining portions.
Add enough oil* to cover the bottom of a large skillet on medium heat. Fry the fish in batches – do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown (cooking time may vary on thickness of fish).
Place the finished fish on a plate lined with a paper towel as you fry the rest.
Make sure the cooking oil is completely up to temperature before frying to prevent having oily fish.
For a healthier alternative, place coated fish on a greased cookie sheet and bake at 375 degrees for 25 minutes, or until fish is completely opaque and flaky in the thickest place.
This recipe is excellent with our Seafood Mango Salsa
For the fish:
3-5 lb. Tilefish, filleted skin off
½ Cup milk
½ Cup fine bread crumbs
½ Cup parmesan cheese
For the sauce:
1 Cup mayonnaise
2 TB pickle relish
2 TB capers
1 ½ TB Dijon mustard
3 TB lemon juice
1 TSP minced garlic
1 TSP finely minced parsley
½ TSP salt
½ TSP black pepper
½ TSP onion powder
1. Mix all sauce ingredients thoroughly and place in refrigerator to chill
2. Preheat oven to 375 and grease a baking dish with butter or oil
3. Rinse fillets and cut into portions, and dry with a paper towel
4. Mix bread crumbs, cheese, and paprika. Dredge fish first in milk, then the breading mixture.
5. Place in baking dish.
6. Melt 2TB of butter, and drizzle evenly over the top of the fish to promote browning.
7. Bake for 20-30 minutes, until fillets are white completely through the thickest part.
8. Serve and enjoy!
Orange juice (enough to soak scallops, optional)
6 pieces of Bacon, cut into small pieces
2 TBSP Maple syrup
4 TBSP Butter
Soak scallops in orange juice for an hour prior to cooking (optional). Pat dry, and lightly salt. Heat pan with enough olive oil to coat the bottom of the pan and sear scallops until golden (2-3 minutes). Remove scallops from the pan.
Crisp bacon lightly (4-5 minutes). Remove bacon from the pan to pat dry and drain fat from the pan. Reduce the heat to medium and add 4 tbsps of butter to pan and lightly brown. Add maple syrup and a dash of cayenne if desired. Add scallops back to pan until re-heated, about two minutes and coat with sauce.
Serve right away!
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