I don’t know if you have tried it yet but I am OBSESSED with the FISH TACO at Primal Pantry. It is to die for. Go there, eat it, thank me later. Anyway, the salmon fillet in that is coconut crusted. Freaking heaven. It’s a mouth party & all your tastebuds are invited. Of course I though I had best get coconut-crusting my own fish at home. This is an awesome alternative to a regular fish batter & you could substitute the shredded coconut for almond meal if you wanted to as well. Go on, treat your mouth.
4 firm white fish fillets (or salmon would be great too)
2 cups shredded coconut
1 cup coconut flour
1/4 cup fresh chopped parsley
Pinch salt & pepper
1/8 cup coconut oil for cooking
You will need 3 separate containers. Place the shredded coconut mixed with the chopped parsley in one, the coconut flour mixed with the salt & pepper in another and the eggs (lightly whisked) in the last one. Take the fish fillets & pat them dry with some paper towel then coat lightly in the coconut flour. Take the flour coated fish & dunk them in the egg mix to completely cover (one at at time) then straight into the shredded coconut mix to coat. Press the shredded coconut on firmly then place aside. I cooked the fish in 2 batches. Heat a large frypan on a low-med heat. Once hot add 1/2 the oil, it should be enough to completely cover the bottom of the pan, if not, add a touch more. Allow the oil to heat then add 2 of the fish fillets. Cook over the med-low heat for 3-5 minutes before turning, depending on how thick your fillets are. Turn gently to the other side & complete the cooking. Serve with a nice big fresh salad & some homemade lemon mayo!