Hey everyone, it is O’Neill, welcome to our recipe site. 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 food recipes. For mine, I will 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 popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Coconut crusted cod with honey lemon aioli is something which I have loved my entire life.
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 favorite Making the lemon aioli is absolutely simple - just whisk all the ingredients together to combine thoroughly. Set the sauce aside so the flavors can.
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 cook it.
The ingredients needed to make Coconut crusted cod with honey lemon aioli:
- Make ready 2 cod filets
- Take 1 cup coconut flakes. unsweetened
- Prepare 1/2 cup olive oil
- Make ready 1/2 cup cornstarch
- Take 1 tsp cayenne pepper
- Take 1 tsp coarse sea salt
- Get 1 egg
- Get 1/2 cup mayonnaise
- Get 1/4 cup honey
- Take tsp lemon juice
- Prepare 1 tsp ground black pepper
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. 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. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in.
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.
Use the mild white fish that is most fresh at your market. You can use haddock, hake, red snapper, or sole instead of cod. 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.
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