Coconut crusted cod with honey lemon aioli

How to Cook Recipes Coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps

Coconut crusted cod with honey lemon aioli - Coconut crusted cod with honey lemon aioli I love fish and coconut, bringing them together is always special. Coconut crusted cod is a really simple baked cod recipe with panko crumbs and shredded coconut. My "secret" method is creating an egg mixture that consists of whisked egg, honey, and lime juice. It introduces an extra hint of tropical flavor while acting as the glue for the panko crumbs and shredded coconut. Started experimenting with other ingredients Easy Oven Baked Panko Crusted Cod.

It is super easy to make and is sure to become part of your dinner rotation.

Almond & Coconut Crusted Fish Sticks Haute And Healthy Living. egg, almond flour, paprika, ground pepper, garlic.

You can cook Coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients cook Coconut crusted cod with honey lemon aioli

1. It's 2 cod filets.
2. It's 1 cup coconut flakes. unsweetened.
3. Prepare 1/2 cup olive oil.
4. You need 1/2 cup cornstarch.
5. Prepare 1 tsp cayenne pepper.
6. Prepare 1 tsp coarse sea salt.
7. It's 1 egg.
8. Prepare 1/2 cup mayonnaise.
9. It's 1/4 cup honey.
10. You need tsp lemon juice.
11. Prepare 1 tsp ground black pepper.

Coconut crusted cod with honey lemon aioli instructions

1. Heat Olive oil in pan on medium.
2. Soak cod filets in egg wash.
3. Add cayenne, salt, and pepper to cornstarch. Keep this in shallow dish..
4. Dredge egg soaked filets in cornstarch mixture then into egg wash again then into coconut. Reserve 2 tablespoons of coconut for aioli..
5. Place lightly into hot oil. Flip filets Browning each side. Once cooked on all four sides, place on paper bag to drain oil..
6. Make aioli. Combine mayo, lemon juice, honey and coconut..
7. Enjoy fish with a dollop of aioli..

Coconut crusted cod with honey lemon aioli - The mango salsa lends a wonderfully fruity and zesty element that also tastes great with chicken and steak. See great recipes for Wild halibut with lemon honey butter caper sauce and succotash too! Mix together macadamia nuts, panko breadcrumbs, salt, and pepper in a shallow pan like a pie dish. Whisk the coconut milk and lime juice together in another shallow dish. Dip Mahi Mahi in coconut milk mixture to coat both sides, then press the mahi-mahi into the panko-breadcrumb mixture. You may need to press the nut and breadcrumb mixture onto. Since the potato chip-crust adds saltiness to the fish recipe, the aioli recipe takes this into account and no salt is added to the aioli used here. Thank you and good luck