Recipe by Missybic
"My husband loves to fish, so we have this quite often. This is a nice change of pace, and tasty tasty! Sweet and spicy."
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prepared brown mustard
dry bread crumbs
chopped mixed nuts
This is excellent as is.
I live where White Fish is easily obtainable fresh. Like near White Fish Point near Brimley, Michigan in the beautiful Upper Penninsula.
I only have one extra comment on a comment. PLEASE DO NOT COOK AT HIGHER HEAT as one suggested. Fish do not need to be cooked at such high heat....an even 350*to 375* is perfect. when fish is done, the coating turns brown, even in oil. You do not want to over cook the outer, before the inner is done, or that "fishy" taste will come through. be sure to skin it and remove the grey fat layer and blood line from it. that is where any bacteria and fishy taste comes from, especially if it has been frozen. take it from a 67 year old White Fish fisherman and connoisseur of fish chef......
I used catfish with this recipe and served with jasmine rice rice and coconut curry. I followed the directions exactly, and while the catfish came out perfect, I personally felt like the brown mustard was a little overpowering. I had to spoon my curry onto the fish to help mask the strong mustard aroma. It did the trick, and the coconut fish complimented the curry very well, but I don't think I could have eaten it by itself. I also was slightly put off by the texture, the batter was soft coming out of the oven- not crispy. Of course I should have known better considering that this was oven baked and not fried. I try to avoid frying at all costs, but sometimes certain foods are just best that way.
I've used this recipe with snow cod several times and altered it a few times according to what I had on hand. I've ommitted the cayenne, used several different types of nuts and even none at all, used different mustards, sweetened coconut and black pepper, etc. Also, instead of baking it, I've pan fried it slowly until it turns crispy and golden. My husband is not a fish fan being from a state that doesn't get it very fresh while I crave seafood. We BOTH love this recipe and usually wish we had made more after it's done. Also, no matter the alterations, it's always tasty although the original is great as well.
Really unique flavor! Such a great, crunchy coating, but the healthiness of a baked (not fried) dish. I'll sub f-f sour cream for the mayo next time to go a little healthier. Uses on-hand ingredients, and is super-quick to fix!
I highly recommend this! Fish is hard to cook, but this recipe was easy and it came out perfect. I made a few changes to suit my family's taste. I used tilapia. I reversed the quantities on the breadcrumbs and mixed nuts (so there were more nuts and less breadcrumbs); I also added extra coconut. It came out great, absolutely delicious, and the kids loved it! Next time I may try Miracle Whip instead of mayo. Thanks so much for this wonderful recipe - this will be a staple in our household!
I mixed the dry spices with the wet ingredients instead of dry, and I used panko crumbs instead of bread crumbs. Simply delicious.
I substituted Miracle Whip for Mayonnaise, used Zesty French's Deli mustared, used sweetened flake coconut that was 6 months expired, used just a sprinkle of cayenne pepper, used only chopped pecans (all I had on hand), used less sugar and salt than called for in the recipe, and baked it at 400 instead of 375 ('cause fish needs to bake at high heat.) It still tasted great! Whole family enjoyed it. Thanks for the recipe.
I made this last night. WOW, this was awesome. My kids loved it. I sed chopped pecans as I did not have mixed nuts and I used paprika so it wouldn't not be too zippy for my little one. Also, I used mustard w/honey instead of brown mustard. Thanks for sharing!!
* Percent Daily Values are based on a 2,000 calorie diet.
Nutty Coconut Fish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
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