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Coconut Crusted Fish



1 1/2 lbs fish, cut into "fingers"

1/3 cup cornstarch

3/4 tsp salt

1/2 tsp ground red pepper

2 eggs

1 1/2 cups flaked sweetened coconut

cooking spray


Pineapple salsa


Yields: 4 servings



Preheat oven to 400.


Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk.  Place eggs in a medium bowl and beat.  Place coconut in a shallow dish.


Coat a baking sheet with cooking spray.  Season fish with salt and pepper.  Working  a few pieces at a time, dredge fish in cornstarch mixture.  Dip in egg, and then dredge in coconut, pressing with fingers so it sticks.  Place fish on baking sheet and lightly coat with cooking spray.  Bake at 400 for 20 minutes or until done, turning halfway through.


Serve with pineapple salsa.

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