Crunchy Coconut Oil Fish Nuggets
Any type of firm white fish you prefer will work equally well for this recipe. Avoid delicate fish such as tilapia, sole or flounder.
Try Coconut Oil Fish Nuggets for Lunch, Dinner or Snacking
- 1 pound firm white fish such as cod halibut or Mahi Mahi
- 1 large egg
- ½ cup all-purpose flour
- ½ cup shredded unsweetened coconut
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Coco Treasure Organic Coconut Oil
Wash fish and pat dry with paper towels. Cut it into approximately 1-inch squares.
Whisk egg into a shallow dish.
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.
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.
Transfer fish into the hot oil. Cook about 3 minutes per side depending on the thickness of the fish.
Place cooked fish on a wire rack over a baking sheet.
Repeat procedure with remaining fish. Serve immediately.
Tip: 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.