Krewe du Kitchen: Coconut Crusted Salmon Bites
It’s Lent, and in South Louisiana that means seafood for dinner on Friday. Try this recipe when you are craving fried fish but without all the grease and fat that typically comes along with it. Feel free to switch it up with any fish of your choice!
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: ~45 Pieces
- 1 lb salmon, cut into 2 inch cubes (or any fish of your choosing)
- 1 ¼ cups desiccated coconut, unsweetened
- ⅓ cup all purpose flour (sub corn starch for gluten free or coconut flour for paleo)
- A pinch of sea salt
- 1 large egg
- Coconut oil
- Whisk together the flour and sea salt in a small bowl. In another small bowl whisk the egg with 1 tablespoon of water. Add the coconut to another small bowl.
- Keeping one hand for the egg and the other for the flour and coconut dip each piece of salmon first in the flour, second in the egg and third in the coconut. Set the pieces aside on a plate or tray while you finish the rest. Note: if you are using almond flour make sure to coat the fish in only a very light dusting.
- Heat the coconut oil in a medium sized cast iron or non stick frying pan over medium high heat. You want about ¼ inch of oil in the bottom of the pan.
- Working in batches, add the salmon to the hot pan. Cook for 5-6 minutes, turning the pieces so they brown on all sides.
- Remove the salmon from the pan and place them on some paper towel while you finish the rest. Add more coconut oil to the pan as needed.
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