Coconut Breaded Cod

"This is a great summer treat, served with margaritas and bacon-wrapped prawns. Yum!"
 
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Ready In:
40mins
Ingredients:
10
Serves:
3-4
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ingredients

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directions

  • 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.

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Reviews

  1. Fabulous fish! I double-dipped in the coconut but one dip would be just fine. I actually used sweetened coconut because that was all I had and it was superb. Very eggnog-y type flavor. Served with pineapple rings baked in same oven covered in honey and sprinkled with cinnamon. PS - there's a pretty good zip (spicy heat) to the fish. People who don't enjoy a little heat in their food may want to tone done the spices. Otherwise, go for it!
     
  2. The coconut was a nice variation on a typical breaded fish recipe. While I enjoyed the flavor, my unsweetened coconut seemed to create a tough,chewy coating on the tender cod. I'm not sure if it was just my coconut, or if I personally didn't care for the texture. Hmmmm...maybe a margarita would have helped!
     
  3. I also used sweetened coconut and made a Red Lobster-imitation pina colada dip to go with - very tasty! I skipped the mace (I didn't have any) and used ginger instead, and used a red/black pepper blend instead of the cayenne. Toned-down like this, the recipe wasn't too spicy, next time I think I'll make an effort to spice it up a bit. Also, I found that I needed to use more eggs and coconut than the recipe called for, and I had some of the breadcrumb mixture left over. Thanks for the recipe!
     
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Tweaks

  1. I also used sweetened coconut and made a Red Lobster-imitation pina colada dip to go with - very tasty! I skipped the mace (I didn't have any) and used ginger instead, and used a red/black pepper blend instead of the cayenne. Toned-down like this, the recipe wasn't too spicy, next time I think I'll make an effort to spice it up a bit. Also, I found that I needed to use more eggs and coconut than the recipe called for, and I had some of the breadcrumb mixture left over. Thanks for the recipe!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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