Crispy Baked Coconut Crusted Fish

Lately, high protein and low carb meals are quite common at our place, especially on weekdays. Beans, lentils and sea food are the best options for such a low calorie meal. 
Baked crunchy fish with potato wedges and some grilled veggies makes everyone happy at our place. If you liked Potato Crusted Baked Tilapia, you'll definitely like this coconut flavored fish too.

Ingredients:
Fish Fillets - 1 pound
Desiccated (Dry) Coconut - 1/4 cup
French Fried Onions - 1/4 cup
Rice Flour - 1/4 cup
Red Chili Powder - 1 tsp
Lemon Juice - 2 tbsp
Salt

Oil

How to bake Crunchy Coconut Fish:

• Cut each fish fillet into 2 pieces or bake it whole. Sprinkle some salt and lemon juice on the fish pieces. Set it aside for about 20 minutes.
• Grease a baking tray with oil or cooking spray.

 

• In a big plate, add coconut, rice flour, chili powder and salt. Crumble the fried onions with your hands and add it to the plate. Mix all the ingredients well.
• Coat the fish pieces in the coconut and flour mix, one at a time. Place them on the greased baking tray. If time permits, refrigerate the coated fish for 20 - 30 minutes. Apply some more cooking spray to the coated fish.
• Instead of rice flour, you can use all purpose flour/maida. No exact recipe or particular ingredients here. Coat the fish in any crust you like - crushed corn cereal flakes, crushed rice cereal flakes, potato powder.
• Preheat the oven at 375 degrees F. Bake the fish for 15 - 20 minutes. Bake it longer for a crispy crust.

Serve hot Crunchy Coconut Fish with Baked Potato Fries and sauteed veggies. Tartar sauce would be a perfect dip for this fish.