Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, coconut crusted cod with honey lemon aioli. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Coconut crusted cod with honey lemon aioli is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Coconut crusted cod with honey lemon aioli is something that I have loved my entire life. They are fine and they look fantastic.
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 This recipe calls for panko cod fillets to be fried in oil, which does add fat and calories to the dish. Choose a heart-healthy oil like corn oil or light olive oil.
To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Coconut crusted cod with honey lemon aioli:
- Get 2 cod filets
- Make ready 1 cup coconut flakes. unsweetened
- Get 1/2 cup olive oil
- Make ready 1/2 cup cornstarch
- Get 1 tsp cayenne pepper
- Make ready 1 tsp coarse sea salt
- Get 1 egg
- Make ready 1/2 cup mayonnaise
- Take 1/4 cup honey
- Take tsp lemon juice
- Get 1 tsp ground black pepper
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. Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli. Grilled Lemon Pepper Halibut and Squash Foil Packs.
Step by Step 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. 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. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
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