Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, coconut crusted cod with honey lemon aioli. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut crusted cod with honey lemon aioli is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Coconut crusted cod with honey lemon aioli is something that I’ve loved my entire life. They are fine and they look wonderful.
Coconut crusted cod is a really simple baked cod recipe with panko crumbs and shredded coconut. My "secret" method is creating an egg mixture that consists of whisked egg, honey, and lime juice. It introduces an extra hint of tropical flavor while acting as the glue for the panko crumbs and shredded.
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 cook that.
The ingredients needed to make Coconut crusted cod with honey lemon aioli:
- Prepare 2 cod filets
- Get 1 cup coconut flakes. unsweetened
- Take 1/2 cup olive oil
- Take 1/2 cup cornstarch
- Prepare 1 tsp cayenne pepper
- Prepare 1 tsp coarse sea salt
- Prepare 1 egg
- Take 1/2 cup mayonnaise
- Get 1/4 cup honey
- Get tsp lemon juice
- Get 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. 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.
Steps 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.
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. In one bowl, Combine Panko, garlic, and lemon zest and set aside. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill. Put the chorizo and its oil in a food processor and pulse until broken into small chunks.
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