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Coconut and Panko Coated Halibut

Coconut added to the breading on this fish adds a twist to fried fish

Coconut and Panko Coated Halibut
Coconut and Panko Coated Halibut
Print Recipe


  • 1/2 cup flour
  • Salt and pepper to taste
  • 1 large egg
  • 1 cup coconut milk
  • 2 cups panko
  • 2 cups unsweetened coconut
  • 4 (8-ounce) halibut fillets
  • Directions:

    Place flour in a pie plate or other shallow dish. Season with salt and pepper.

    Whisk egg and coconut milk in another shallow dish until blended.

    Mix panko and coconut together. Season with salt and pepper.

    In assembly-line fashion, dip each piece of fish into flour; shake off excess and dip it in the egg mixture, followed by the panko mixture, pressing to coat. Place on baking sheet and place in refrigerator for 15 to 20 minutes.

    Heat olive oil in a large sauté pan over medium heat. Add halibut and cook for 5 minutes on each side or until crisp and brown. Knife should slide through top of fish when it is done. Lower the temperature if the fish gets too dark.

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