Coconut Fish Bites
Ingredients
⅔ cup
cornstarch
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 cup
gluten-free panko-style breadcrumbs
1 cup
sweetened shredded coconut
1 tbsp.
canola oil
3
egg whites, lightly beaten, whisked with 1 tbsp. water in a shallow dish
1 lb.
wild-caught Alaskan cod fillets, cut into 1" bite-sized pieces
- Spicy Orange Dipping Sauce (recipe below), for serving
Directions
- Preheat oven to 400°.
- In a clean shallow dish, whisk cornstarch with salt and pepper; set aside.
- On a rimmed baking sheet, mix breadcrumbs with coconut; spread out and bake in preheated oven until golden-brown (about 6 min.).
- Transfer breadcrumbs to a shallow dish (keep oven heated to 400°); drizzle with oil and stir to combine.
- Working in batches, coat fish in cornstarch mixture, shaking off excess. Dip coated fish in egg, then coat with panko-coconut mixture, pressing to adhere. Place fish on a wire rack; air-dry for 15 min.
- On a baking sheet lined with parchment paper, bake fish bites in preheated oven until fish is golden-brown and cooked through (about 10 min.).
- Serve with dipping sauce.
SPICY ORANCE DIPPING SAUCE: Whisk ¼ cup sweet orange marmalade with 2-3 tbsp. Thai Kitchen Sweet Red Chili Sauce to taste. Makes about ¼ cup.
