Coconut Crusted Flounder with Chili Orange Dipping Sauce

The sign of a great recipe is one that you want to make over and over again, and you never tire of eating it. Coconut Crusted Flounder with Chili Orange Dipping Sauce is one such recipe.

I prepared this recipe no less than three times yesterday - twice for clients and once at home. My personal cheffing clients can chose their weekly menu items from a list I provide them or they can suggest new items they want to try. My Tuesday client recently had dinner at a local restaurant and loved the lightly breaded coconut fish she had on a recent visit. She requested it for her next cookday and proclaimed the coconut crusted flounder I prepared was even better than the restaurant version. The addition of the sweet yet spicy dipping sauce put it over the top she said.

Coconut Crusted Flounder with Chili Orange Dipping Sauce is super easy to prepare and comes together quickly. This recipe will keep coming to the top of your recipe pile because you will want to make it often.

Coconut Crusted Flounder
adapted from a recipe on the Food Network

serves 5

canola oil
5 fish flounder filets, about 5 - 6 oz each
1 cup panko bread crumbs
1 cup shredded sweetened coconut
2 large eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Chili Orange Dipping Sauce, recipe follows

Heat oil in a large saute pan over medium high heat.

In pie plate, combine the panko and coconut. In another pie plate, beat eggs and dash of salt and pepper. In a third pie plate, mix flour, onion and garlic powder together.

Dredge fish in flour, then eggs, then the panko/coconut.

Saute in batches, until crisp and golden brown; 3 - 4 minutes per side watching carefully so the coconut does nut burn. Drain on a paper towel-lined sheet tray. Serve hot with Chili Orange Dipping Sauce on the side.

Chili Orange Dipping Sauce:

1 (6-ounce) jar orange marmalade
1/4 cup Asian garlic chili sauce
1/2 lime, juiced

Mix all ingredients in a small bowl.

Note - when making this recipe ahead of time, reheat the fish on a baking sheet in a preheated 350 degree oven for about 10 minutes. This will insure the filets are crispy.



Maria said...

Love that dipping sauce!

Valerie Harrison (bellini) said...

I can imagine the crisp and sweet coconut coating with the slightly spicy dipping sauce. Delish:D

Joanne said...

I made coconut-crusted chicken not so long ago and absolutely loved it! It would definitely have been better on flounder or any whitefish though. Definitely trying this!

Carol said...

Going to try this tomorrow! Looks yum!

Kathleen said...

This looks and sounds totally amazing!

Susi's Kochen und Backen said...

This recipe sounds incredible. I can't wait to try it out. We love fish and the combination sounds out of this world!

Melynda@Scratch Made Food! said...

I have this bookmarked, my Honey loves fish and I thought this might be a good one to try. He is much more the fish love than me. Thanks.

Margo said...

I made this tonight using Tilapia and it was super yummy! I made the sauce with a sweet Asian garlic chili sauce instead of a hot one and it was perfect! My husband said it tasted like something we'd have to pay a lot for in a restaurant! :)

amycaseycooks said...

CA Girl - so glad you enjoyed the recipe! I will give the sauce a try with the sweet asian garlic sauce next time - I am sure my kids would love it.

Christine said...

I bookmarked this recipe ages ago and just finally got around to making it this weekend. We loved it! That sauce is fantastic too - we're trying to come up with other stuff to use it on (egg rolls, dumplings, etc.) Thanks!

amycaseycooks said...

christine - I am glad you enjoyed my recipe. It is a hit with my family and personal chef clients. Thanks for stopping by my blog.