Coconut Breaded Cod Recipes

AIR-FRIED KETO COCONUT-BREADED COD

Steps:

• Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl for 8 hours.
• Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper together in the bowl of a food processor; blend into a moderately fine powder.
• Mix egg yolks, cream, and remaining 2 tablespoons coconut aminos together in another bowl for egg wash.
• Dredge fish fillets in the egg wash then cover completely in the bread crumb mixture until thickly coated.
• Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

COCONUT BREADED COD

Steps:

• Preheat oven to 350 degrees.
• Rinse off cod fillets well under cool water.
• Sprinkle well with lime juice and set aside.
• Mix together bread crumbs, salt, mace, and cayenne.
• Pour into a shallow dish suitable for dredging.
• Beat together eggs and water.
• Put coconut in a shallow dish suitable for dredging.
• Melt butter and pour into bottom of a baking dish.
• (Or spray baking dish with cooking spray.) Dredge each piece of limejuice-covered fish in the crumb mixture.
• Then dip in egg.
• Dredge in coconut.
• (You may repeat the egg/coconut step if you like a thicker coating.) Lay thoroughly-coated pieces of fish in baking pan.
• Bake for about 25-30 minutes or until fish flakes easily.
• Serve with good tartar sauce.
• Also good served along with baked bacon-wrapped shrimp.

COCONUT COD

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
• Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
• Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

ROASTED COD WITH CASHEW COCONUT LIME TOPPING

Steps:

• For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
• Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
• For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
• Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
• Serve the fish with the cashew coconut topping and lime wedges on the side.

OVEN-BAKED COD WITH BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
• Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
• Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
• Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.