Tuesday, September 8, 2009
Crunchy Coconut Cod, Thai Style
You may have heard and read that coconut oil seems to be beneficial for a variety of health issues from immunity, to heart health to weight loss and stress reduction. As with all things, moderation is key, but I love cooking with it. It is perfect for this recipe, giving a nice extra coconut flavor to the fish coating.
(For more information see: http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html)
This is a delicious recipe for any mild, firm white fish, like cod. Of course, the fresher the fish, better!
4 cod fillets
1 - 2 egg whites
1 c. panko bread crumbs (You can get these in the Oriental section of any grocery store, but I like to get bags of them at World Market because they are cheaper.)
1/4 c. coconut (I like unsweetened flakes but you can use the sweetened variety as well)
1 1/2 t. salt
1 t. pepper
1/2 t. garlic powder
Towel dry cod fillets and then dip in egg white. Mix the next 5 ingredients together and gently coat the fillets. (You can also do this same procedure for coconut shrimp but you'll need more oil for cooking -- about 1/2 inch in a big skillet.)
Heat coconut oil in skillet (about 1/8 inch)to medium high. Saute fillets until they are crispy on the outside and flake easily with a fork.
I like to put a nice squiggle of Thai chili sauce on the plate, put fish on top of that, and then a slice of lime for garnish.
I served this with very thinly sliced small, golden potatoes sauteed in just a little olive oil butter, garlic, and seasoned with salt & pepper --- and a green salad.