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.