Featured recipes

Easy Way to Cook Perfect Coconut crusted cod with honey lemon aioli

Easy Way to Cook Perfect Coconut crusted cod with honey lemon aioli
Easy Way to Cook Perfect Coconut crusted cod with honey lemon aioli

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to prepare a special dish, Coconut crusted cod with honey lemon aioli. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Coconut crusted cod with honey lemon aioli Recipe. 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.

You can cook Coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Coconut crusted cod with honey lemon aioli

  1. You need 2 of cod filets.
  2. Prepare 1 cup of coconut flakes. unsweetened.
  3. Take 1/2 cup of olive oil.
  4. Prepare 1/2 cup of cornstarch.
  5. Take 1 tsp of cayenne pepper.
  6. Prepare 1 tsp of coarse sea salt.
  7. It’s 1 of egg.
  8. Take 1/2 cup of mayonnaise.
  9. Make ready 1/4 cup of honey.
  10. It’s tsp of lemon juice.
  11. It’s 1 tsp of ground black pepper.

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.To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking.The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in.

Coconut crusted cod with honey lemon aioli instructions

  1. Heat Olive oil in pan on medium.
  2. Soak cod filets in egg wash.
  3. Add cayenne, salt, and pepper to cornstarch. Keep this in shallow dish..
  4. Dredge egg soaked filets in cornstarch mixture then into egg wash again then into coconut. Reserve 2 tablespoons of coconut for aioli..
  5. Place lightly into hot oil. Flip filets Browning each side. Once cooked on all four sides, place on paper bag to drain oil..
  6. Make aioli. Combine mayo, lemon juice, honey and coconut..
  7. Enjoy fish with a dollop of aioli..

It introduces an extra hint of tropical flavor while acting as the glue for the panko crumbs and shredded.Serve with Mango Aioli and your favorite rice or couscous.A moist and tender fish full of flavor with beer, almonds, bread crumbs and fresh thyme.

Use the mild white fish that is most fresh at your market.You can use haddock, hake, red snapper, or sole instead of cod.If you haven't tried cod loin yet, give it a try the first chance you get.The fish has a meaty, buttery texture that even my carnivorous husband considers Note: Coconut oil can be used in place of the lime juice in this.I actually prefer it with the coconut oil for even more of that tropical, coconut flavor.