Are you ready to transform an ordinary fish dinner into a crispy, golden masterpiece that will have your family and friends begging for seconds? This Pecan Coconut Crusted Fish is not just a recipe—it's a culinary adventure that combines the rich, nutty crunch of pecans with the tropical sweetness of coconut, creating a dish that's both elegant and irresistibly delicious. Whether you're a seafood lover or looking to impress your dinner guests, this recipe promises a restaurant-quality meal right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 fish fillets
- 1 cup pecans, chopped
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the ingredients by patting the fish fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with salt and pepper.
- In a food processor, pulse the pecans until they are finely chopped but not completely ground. Transfer to a shallow mixing bowl.
- Add shredded coconut and breadcrumbs to the chopped pecans. Mix thoroughly to create an even coating mixture.
- Beat the eggs in a separate shallow dish, creating a dipping station for the fish.
- Dip each fish fillet first into the beaten eggs, ensuring complete coverage, then carefully coat with the pecan-coconut mixture. Press the coating gently to help it adhere to the fish.
- Heat oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep and hot enough that a small piece of coating sizzles when dropped in.
- Carefully place the crusted fish fillets into the hot oil. Cook for 3-4 minutes on each side, or until the coating is golden brown and the fish is cooked through.
- Remove the fish from the skillet and place on a wire rack or paper towels to drain excess oil.
- Let the fish rest for 2-3 minutes before serving to allow the crust to set and the fish to finish cooking internally.
- Serve hot, optionally with a wedge of lemon or tartar sauce on the side.
Tips
- Pat the fish fillets completely dry before coating to ensure the best possible crust adhesion and crispiness.
- Use fresh, high-quality fish for the most flavorful results. White fish like cod, halibut, or tilapia work best.
- Pulse the pecans carefully to avoid turning them into a powder—you want some texture in your crust.
- Maintain the oil temperature around 350-375°F for the perfect golden-brown crust without burning.
- Don't overcrowd the pan when frying. Cook the fish in batches if necessary to maintain even cooking and crispiness.
- Use a wire rack instead of paper towels to drain excess oil, which helps keep the crust crisp.
- For a healthier alternative, you can bake the crusted fish in a preheated 425°F oven for about 12-15 minutes.
- Serve immediately for the best texture and temperature, pairing with a fresh lemon wedge or homemade tartar sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
