Coconut Crusted Fish
• 6 fillets of Pacific Ocean Rockfish, or Pacific Ocean Perch
• salt and pepper, to taste
For the breading-
• ½ cup breadcrumbs
• ½ cup shredded unsweetened coconut
• 2 large eggs
• ¼ cup (more or less) coconut oil, for skillet frying
• 1-2 limes, sliced thin
1. In a large bottomed mixing bowl, stir together the shredded coconut and breadcrumbs.
2. Next, crack your eggs and whisk them until frothy in another mixing bowl.
3. Salt and pepper your fish fillets liberally—the salt and pepper sets off the sweet crust nicely.
4. Dip both sides of the fillets into the egg, and then dredge them through the coconut breadcrumbs, making sure they are well coated on both sides. You would do well to pat the breading a bit, to help the coating to adhere nice and thick.
5. Shake the fillets free of any excess coating, and sauté them over medium heat for about 3 minutes per side—the length of time will vary, dependent on the size and thickness of the fillets you have. Don’t overcook, or the fish will get too tough, but you do want the crust to have started turning a pleasing golden brown.
6. Note: If you have to work in batches, due to skillet and fillet sizes, keep the cooked fillets in a warm oven until they are all cooked and ready to serve.
7. Serve your Nauruan cuisine national dish, Coconut Crusted Fish, with freshly steamed rice and a dollop of tartar sauce on each serving plate.