Coconut Crusted Fish The coating on this fish creates a delicious change from ordinary breading. Serve the fish with a side salad and baguette for a quick weeknight meal. Serves 6 2 lbs (1 kg) pickerel, bass or other firm fleshed white fish fillets 2 eggs ½ cup (125 mL) plain yogurt ¼ cup (60 mL) milk 1 cup (250 mL) shredded sweetened coconut ½ cup (125 mL) panko breadcrumbs ½ cup (125 mL) potato starch ½ cup (125 mL) unbleached allpurpose flour 1 tsp (5 mL) salt canola oil, for frying
Rinse and pat the fillets dry. Cut each fillets into thirds. Set aside. In a medium bowl, whisk together the eggs, yogurt and milk. In another medium bowl, whisk together the coconut, breadcrumbs, potato starch, flour and salt. Heat a large frying pan over medium heat; add canola oil to lightly cover the bottom of the pan. Dip the fish pieces in the egg-milk mixture and then into the coconut-flour mixture. Fry on both sides until golden brown and cooked through.