Coconut Crusted Fish

Tender fish fillets coated in a crispy coconut crust—light, golden, and bursting with tropical flavor.

Ready in 30 minutes Rich in smoky flavor Traditional Nigerian recipe
Desiccated Coconut
PART OF THIS DISH

Ingredients

  • 4 white fish fillets (e.g. tilapia or cod)

  • 1 cup desiccated coconut

  • ½ cup breadcrumbs

  • 1 tsp garlic powder + 1 tsp paprika

  • Salt and pepper + 2 beaten eggs
Desiccated Coconut

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Method

  1. Preheat oven to 400°F (200°C); line a baking tray.
  2. Mix coconut, breadcrumbs, and spices in a bowl.
  3. Dip fish in eggs, then coat with coconut mixture.
  4. Place fillets on tray and bake 15–20 minutes.
  5. Serve hot with your favorite dip or salsa.
Dish image Image for illustrative purposes only. Final presentation may vary.
Desiccated Coconut
CHEF'S TIP

Press the coconut coating firmly and pan-fry or bake until just golden to keep the fish moist inside.

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