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
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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