Key West Coconut Crusted Snapper Recipe
Make crispy, golden coconut crusted snapper in just 15 minutes! This easy Key West-inspired recipe is made with fresh fish coated in shredded coconut. It's light, crunchy. Serve hot with your favorite sides!
Ingredients
- 1 pound snapper fillets, skin and bones removed, sliced into one-inch strips
- ¼ cup unsweetened coconut flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 eggs beaten
- 1 cup unsweetened coconut flakes
- ½ cup panko breadcrumbs
- 1 teaspoon white sugar (optional)
- vegetable oil, coconut oil, or avocado oil for frying
- lemon wedges and sweet chili sauce for serving
Instructions
- Pat the fish dry with a paper towel. Season with salt and pepper.
- Combine the coconut flour, 1 teaspoon salt, black pepper, garlic powder, and onion powder in a shallow bowl or zip top bag.
- In a second bowl, beat the eggs.
- In a third bowl or zip top bag, add the coconut flakes and panko, mixing well.
- Dredge each piece so fish in the seasoned flour, shaking off excess. Dip into the beaten egg, coating all sides, then press into the coconut flakes to coat.
- Heat ½ inch of oil in a heavy-bottomed skillet over medium heat. When the oil is hot, add the fish.
- Fry without moving for 1 ½ minutes, then use a wide spatula or fish turner to flip. Cook for another minute, or until golden brown.
- Transfer the fish to a plate lined with paper towels. If you're using unsweetened coconut flakes, sprinkle a bit of sugar over the top while it's still hot.
- Serve hot with dipping sauce and lemon wedges.
Notes
Substitutions
Coconut Flour: If you don't have coconut flour, use rice flour or white all-purpose flour.
Panko: The panko gives this dish a good crunch. It's not the same without it. If you're gluten-free, get Jeffrey Nathan's Gluten-Free Panko (Amazon link). It's a good product.
Flaked Coconut: Bob's Red Mill is the best flaked coconut in my grocery store. It has large, flaky pieces with a great texture.
Sugar: I’m using unsweetened coconut flakes. During testing, the flavor needed a little boost. After cooking the fish, I sprinkled a bit of sugar over the hot fish. It melted slightly, bringing out the coconut’s natural sweetness and tying everything together.
Storage and Reheating
Let the fish cool completely before storing it in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F oven or air fryer for about 5 minutes.
Serve hot with sweet chili sauce. You can pick up the sauce at your seafood market or in the Asian foods section of your grocery store.
Nutrition
Calories: 284.8kcalCarbohydrates: 13gProtein: 27.5gTotal Fat: 13.5gSaturated Fat: 10.3gCholesterol: 82.9mgSodium: 724.5mgPotassium: 593.8mgFiber: 5.4gSugar: 3gNet Carbohydrates: 7.5g
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