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Crunchy Coconut Oil Fish Nuggets

By: Coco Treasure Organics from cocotreasure.com
Crunchy Coconut Oil Fish Nuggets
Crunchy Coconut Oil Fish Nuggets

Coconut oil fish nuggets are a tropical twist on plain old fried fish. And a healthier twist too! Our recipe uses just two tablespoons of beneficial coconut oil to fry up a plateful of fish so you get all the flavor of fried foods without all the deep-fried consequences. These crunchy, coconutty nuggets are also the perfect way to get non-fish lovers to try something new. Kids especially love bite-sized foods they can dip into ketchup and these fish nuggets fit the bill. Any type of firm white fish you prefer will work equally well for this recipe. Avoid delicate fish such as tilapia, sole or flounder.

NotesTip: Traditional tartar sauce is a wonderful accompaniment to our nuggets, but try one of these ideas for something new:

1) Mix 1 tablespoon honey into 2 tablespoons ketchup and add chili powder or cayenne pepper to taste.
2) Stir 1 teaspoon dried dill and 1 minced green onion into 2 tablespoon plain yogurt, add salt and pepper to taste.

Tip: If the first batch of cooked fish loses its crunch while the rest of the fish is being cooked, pop it into a 400-degree F oven for 1-2 minutes and it will crisp up again.

Serves2 People

Preparation Time10 min

Cooking Time10 min

Ingredients

  • 1 pound firm white fish such as cod, halibut or Mahi Mahi
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup shredded unsweetened coconut
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Coco Treasure Organic Coconut Oil
  1. Wash fish and pat dry with paper towels. Cut it into approximately 1-inch squares.

  2. Whisk egg into a shallow dish.

  3. Place coconut flour, shredded coconut, salt and pepper into a large plastic container with a lid or a large sealable plastic bag. Shake to combine ingredients.

  4. Heat coconut oil in a large skillet over medium heat. Place about half of the fish into the beaten egg, and toss it gently to coat well. Use a slotted spoon to remove fish from the egg mixture, allowing the liquid to drain. Place fish into the flour mixture. Seal the container, and shake lightly to coat fish evenly.

  5. Transfer fish into the hot oil. Cook about 3 minutes per side depending on the thickness of the fish.

  6. Place cooked fish on a wire rack over a baking sheet.

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