Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut crusted cod with honey lemon aioli. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family This recipe calls for panko cod fillets to be fried in oil, which does add fat and calories to the dish. Choose a heart-healthy oil like corn oil or light olive oil.
Coconut crusted cod with honey lemon aioli is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Coconut crusted cod with honey lemon aioli is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Coconut crusted cod with honey lemon aioli:
- Make ready 2 cod filets
- Take 1 cup coconut flakes. unsweetened
- Make ready 1/2 cup olive oil
- Prepare 1/2 cup cornstarch
- Take 1 tsp cayenne pepper
- Make ready 1 tsp coarse sea salt
- Make ready 1 egg
- Prepare 1/2 cup mayonnaise
- Take 1/4 cup honey
- Make ready tsp lemon juice
- Prepare 1 tsp ground black pepper
The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes. A moist and tender fish full of flavor with beer, almonds, bread crumbs and fresh thyme. A light breading, high heat and a drizzle of. · If you're looking for an easy fish recipe that is loaded with flavor, then this blackened cod with corn mango salsa is for you. If you haven't tried cod loin yet, give it a try the first chance you get.
Steps to make Coconut crusted cod with honey lemon aioli:
- Heat Olive oil in pan on medium
- Soak cod filets in egg wash
- Add cayenne, salt, and pepper to cornstarch. Keep this in shallow dish.
- Dredge egg soaked filets in cornstarch mixture then into egg wash again then into coconut. Reserve 2 tablespoons of coconut for aioli.
- Place lightly into hot oil. Flip filets Browning each side. Once cooked on all four sides, place on paper bag to drain oil.
- Make aioli. Combine mayo, lemon juice, honey and coconut.
- Enjoy fish with a dollop of aioli.
The fish has a meaty, buttery texture that even my carnivorous husband considers Note: Coconut oil can be used in place of the lime juice in this. I actually prefer it with the coconut oil for even more of that tropical, coconut flavor. Crusted cod with peach and pineapple salsa. Coconut Crusted Fish on a plate. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in.
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