Entree: Pitcairn – Southern Culinary Region – Coconut-Crusted Fish (Pan-fried white-fish fillets coated in toasted coconut with a tangy coconut-lime dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 cup (80 g) unsweetened shredded coconut
- 1/2 cup (60 g) panko or fine breadcrumbs
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 3 tbsp (45 ml) vegetable oil or coconut oil for frying, plus more as needed
- 1 lime, zested and juiced
- Lime wedges for serving
- For the coconut-lime dipping sauce:
  - 1/2 cup (120 ml) canned coconut milk
  - 1 tbsp (15 ml) fresh lime juice
  - 1 small garlic clove, minced
  - 1 tbsp (15 ml) chopped fresh cilantro or parsley
  - 1/4 tsp (1 g) salt
  - 1/4 tsp (1 g) sugar or honey (optional)

Instructions

1. Pat the fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper; set aside.
2. In a shallow bowl combine shredded coconut and panko breadcrumbs; in a second shallow bowl add flour; in a third bowl beat the eggs with lime zest and remaining 1/2 tsp salt, 1/4 tsp black pepper, paprika and cayenne if using.
3. Dredge each fillet in flour, shake off excess, dip into the egg mixture, then press firmly into the coconut–breadcrumb mixture to coat both sides; place coated fillets on a tray and chill 10 minutes to help the crust adhere.
4. Heat 3 tbsp oil in a large skillet over medium-high heat until shimmering. Fry fillets in batches (do not crowd), 3–4 minutes per side for 6 oz fillets, until crust is golden-brown and fish registers 145°F (63°C) or flakes easily; add a little more oil between batches if needed.
5. Meanwhile whisk together coconut milk, lime juice, minced garlic, cilantro, 1/4 tsp salt and sugar/honey if using; taste and adjust seasoning.
6. Transfer fish to a rack or paper towels to drain briefly. Serve immediately with coconut-lime sauce and lime wedges.