Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut crusted cod with honey lemon aioli. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Coconut crusted cod with honey lemon aioli is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Coconut crusted cod with honey lemon aioli is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Coconut crusted cod with honey lemon aioli:
- Prepare 2 cod filets
- Take 1 cup coconut flakes. unsweetened
- Prepare 1/2 cup olive oil
- Prepare 1/2 cup cornstarch
- Take 1 tsp cayenne pepper
- Prepare 1 tsp coarse sea salt
- Prepare 1 egg
- Get 1/2 cup mayonnaise
- Prepare 1/4 cup honey
- Take tsp lemon juice
- Take 1 tsp ground black pepper
The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes. 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.
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.
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. 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.
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