Crispy Coconut Crusted Fish with Chili Orange Glaze
Oven-baked fish coated in a crispy panko and coconut breading with a sweet and spicy orange chili glaze
Ingredients
Crispy Coconut Crusted Fish
- 3/4 cup dried, unsweetened coconut
- 1/2 cup panko bread crumbs
- 1 large egg white
- 2 tbsp all-purpose flour
- 1 tbsp mayonnaise
- 1 tbsp milk
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 lb fish filets, talapia or red snapper would be great options
Chili Orange Glaze
- 2 tbsp thai sweet chili sauce
- 1/4 cup orange juice
- 1 tsp orange zest
- 2 tsp honey
Instructions
- Preheat oven to 400 degrees F (204 degrees C).
- While oven is preheating, on an ungreased baking sheet, mix together the coconut and panko to make the breading mixture and arrange in an even layer.
- In a medium bowl, beat the egg white with a whisk until thick and foamy. Add the flour, mayo, milk, garlic powder, salt and pepper. Whisk together to make the batter.
- Toss the fish filets in the batter to coat.
- Once the oven is preheated, place the breading mixture in the oven for 2 minutes. Remove from the oven, tossing the breading mixture and return to the oven for 1 more minute until golden and toasted. Remove from the oven and immeditatly transfer the breading mixture to to a shallow dish.
- Place the fish one piece at a time in the breading mixture, turning once and pressing the breading into the fish to coat completely.
- Place fish onto an ungreased baking sheet and bake at 400 F (204 C) 15-20 minutes, until cooked through.
- Whle your fish is cooking, in a small bowl mix together the chili sauce, orange juice, orange zest and honey to make the glaze.
- Remove the fish from the oven and serve immediately with the glaze on the side.
Notes
- Toasting the coconut and panko is the key to making sure this oven baked fish comes out crispy and toasted! You could also try the same method with shrimp for delicious baked coconut shrimp.
- Serve the sauce on the side for dipping or drizzling.