Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut crusted cod with honey lemon aioli. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 favorite Making the lemon aioli is absolutely simple - just whisk all the ingredients together to combine thoroughly. Set the sauce aside so the flavors can.
Coconut crusted cod with honey lemon aioli is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Coconut crusted cod with honey lemon aioli is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Coconut crusted cod with honey lemon aioli:
- Prepare 2 cod filets
- Get 1 cup coconut flakes. unsweetened
- Get 1/2 cup olive oil
- Make ready 1/2 cup cornstarch
- Get 1 tsp cayenne pepper
- Get 1 tsp coarse sea salt
- Take 1 egg
- Make ready 1/2 cup mayonnaise
- Make ready 1/4 cup honey
- Get tsp lemon juice
- Prepare 1 tsp ground black pepper
Use the mild white fish that is most fresh at your market. You can use haddock, hake, red snapper, or sole instead of cod. 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.
Instructions 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.
This tutorial happened because I was obsessed with making this fish meal for a while. I will list the recipe and the roasted vegetable recipe I mention in. In one bowl, Combine Panko, garlic, and lemon zest and set aside. Coconut Crusted Fish with Key Lime Saucehef Jessica Bright. fish, honey, fresh lime juice, cayenne, mayonnaise, sauce, ground cayenne pepper and shredded coconut, flour, cod, pepper, quick oats, milk, egg, panko bread crumbs. Pistachio Crusted Fish with Lemon Dill AioliFrom a Chef's Kitchen.
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