Ingredient:
For Fish:
1# Northern Pike - Boneless, cut into strips
1 Cup AP Flour
1 Cup Fine Ground Corn Meal Flour
1 tsp sea salt
½ tsp ground black pepper
3 whole eggs
¼ cup whole milk
8 oz. unsweetened coconut flakes
Approx. ½ Cup Canola Oil OR COCONUT OIL
For Sauce:
4 oz. Sweet Chili Sauce
2 oz. Fine Diced Mango
½ tsp. Fish sauce (optional)
1 Tbsp. fresh Lime Juice
1 Tbsp. Hot Sauce (your preference)
Directions:
To prepare fish set up a breading station. Place fish on a plate.
Combine Flour, cornmeal, salt & pepper in a bowl.
Whisk 3 eggs with milk in a separate bowl
Place coconut flakes in a separate bowl
Dredge fish strips in flour. Shake off excess flour.
Place dredged fish strips in egg wash. Shake off excess eggs wash
After egg wash place fish strips directly into coconut flakes and pat to make sure all fish is covered in coconut flakes.
Place coconut-crusted fish strips in preheated cast iron pan with approximately ¼” canola oil covering the bottom of the pan.
Sear fish in batches to not overcrowd the pan. Flip once golden brown and cook through until fish is 155 degrees, internal temp. And golden brown on all sides.
Remove from pan and place on a paper towel to remove excess oil.
Serve hot with dipping sauce on the side.