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
1. Preheat the oven to 400 degrees F.
2. Rinse fish in cool water and pat dry
3. Make 3-5 vertical score marks on both sides of the fish
4. Coat with a light amount of olive oil, inside and out.
5. Rub your seasoning (salt and pepper, and your preferred dry seasoning mix) through the score marks and inside the belly cavity as well. I like using Braswell’s Fin and Fish Seasoning for this.
6. Add your vegetables to the belly cavity. I like to use what I have on hand instead of following a direct recipe. This can be as simple as lemon slices and garlic. Halved cherry tomatoes, julienned carrots, celery, and bell peppers work nicely as well. Optional, add a sprig of fresh rosemary.
7. I like to add a small pat of butter with the vegetables in the belly cavity
8. Close the fish up, and finish off with half a lemon squeezed on the outside of the fish
9. Wrap fish in foil and bake until the flesh becomes tender, and flakes easily off the bone (cooking duration depends on the size and thickness of your fish. For a 1-2lb, cook for approximately 25-30 minutes, and then let it rest for 10 minutes before cutting to serve).
10. Let cool slightly, and then make a cut around the head. You can either eat directly off the bone, or use a sharp knife to separate the top fillet from the backbone and move using a sharp metal spatula. Once the top fillet is off the bone, pick up the tail and lift the backbone up to the head and set aside. This should come apart easily, removing most of the bones and leaving the second fillet ready to eat.
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!
Sea Scallop and bacon recipe
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