Coconut Panko Cod with Mexi Tartar Sauce Recipe

This is my answer to coconut shrimp. I first made it for a spontaneous Cinco de Mayo party. I had plenty of cod and not much in the way of anything that might be considered Mexican. Everyone loved it! The cod can be cut into smaller pieces if you want to serve it as an appetizer. Garnish with lime wedges – LG.

What you’ll need:

2 pounds fresh cod fillets

Canola oil for frying

Panko Japanese bread crumbs

Dried shredded coconut

All-purpose flour

2 large eggs beaten with 2 teaspoons unsweetened Coconut milk

For the Mexi Tartar Sauce:

1 cup mayonnaise

Zest and juice of 1 lime

2 garlic cloves crushed

1 tablespoon ancho chili powder

1 tablespoon minced jalapeno pepper

What to do:

To make the tartar sauce, whisk together the mayo, chili powder, jalapeno, lime zest, lime juice and garlic. Refrigerate until serving.

Cut the cod fillets into serving size pieces. In a heavy skillet, heat enough canola oil to be 2 inches deep and not overrun the edge of the pan when frying the fish.

Combine equal parts panko and coconut and roll the cod in the mixture. Dredge the cod in flour and dip in the beaten eggs. Fry the cod in the hot oil until golden and cooked through, turning the fish to brown both sides. (Cooking time will vary with the thickness of the cod fillets.) Serves 6.

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