Coconut Curry Crust Fish
Elevate your seafood dinner with this vibrant and crunchy Coconut Curry Crust Fish recipe! Flaky white fish fillets like cod or tilapia are coated in a golden crust made from a flavorful blend of unsweetened coconut flakes, panko breadcrumbs, and aromatic curry powder, creating a perfect balance of crunch and spice. Lightly pan-fried and then baked to perfection, this dish ensures a crispy exterior while keeping the fish tender and moist inside. With a quick 15-minute prep time, it's an easy yet impressive meal. Serve with a squeeze of lime and a sprinkling of fresh cilantro for a tropical finish, and pair it with steamed jasmine rice or a crisp salad for a complete, irresistible dinner. Perfect for both weeknight meals and special occasions, this recipe is a must-try for lovers of coconut and curry flavors!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, tilapia, or haddock)
- 1 cup Coconut flakes (unsweetened)
- 0.5 cup Panko breadcrumbs
- 1.5 teaspoons Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 Tablespoon Coconut milk (optional, for added flavor)
- 0.25 cup Vegetable oil (or coconut oil)
- 4 pieces Lime wedges (for serving)
- 2 Tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Pat the fish fillets dry with paper towels and set aside.
In a shallow bowl, combine the coconut flakes, panko breadcrumbs, curry powder, garlic powder, salt, and black pepper. Mix thoroughly.
In a separate shallow bowl, place the all-purpose flour.
In a third bowl, crack the eggs and whisk them until smooth. If using coconut milk, whisk it into the eggs as well.
Dredge each fish fillet first in the flour, shaking off any excess, then dip it into the egg mixture, and finally press it into the coconut breadcrumb mixture to coat evenly on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the crusted fish fillets into the skillet.
Cook the fillets for 2-3 minutes on each side, or until the crust is golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Transfer the partially cooked fish fillets to the prepared baking sheet. Bake in the preheated oven for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the fish from the oven and let it rest for 2 minutes.
Serve immediately with lime wedges and sprinkle with fresh cilantro, if desired. Pair with steamed jasmine rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
