Coconut-Crusted Cod Filets Recipe

Do you ever miss the crunchy, flaky, delicious fish sticks from your childhood? We're talking about the kind from the frozen aisles that your parents would heat up for dinner on rushed evenings. Secretly you loved those dinners, and from time to time you miss those crispy sticks of fish. Sure, you can always make a trip to the frozen aisle, but why not make them homemade this time?

Breading your own fish is both easy and healthy, and best of all, customizable. For example, in this recipe shared by developer Michelle McGlinn, flaky cod is crusted with subtly sweet coconut and crispy panko. The result is a crunchy filet with a hint of sweetness and a flaky interior. It's a seriously grown-up fish stick, but this time, you don't have to dunk it in tartar sauce. 

These filets are delicious paired with rice or on top of a salad and make an excellent make-ahead option for meal prep. And if you have fish stick-loving kids? This might just be a winner for them, too.

Cod is an affordable fish that is easy to cook and neutral in flavor. Because of this, it's a great candidate for breading and frying. Cod is one of the most widely accessible fish, but if you can't find it (or simply don't like it), you can swap for tilapia or use shrimp instead. From there, you'll want to grab some salt, lime, and cayenne — if you'd prefer it more mild, just use cracked black pepper. Grab some canola or vegetable oil for frying. You won't need much, just enough to fully coat the bottom of the pan. For the breading, you'll need flour, egg, panko, and shredded coconut flakes. Opt for unsweetened coconut to avoid a dessert-y fish.

Before breading, season the fish filets so they have a layer of flavor underneath the crust. Don't overthink it, just sprinkle some salt and cayenne onto the fish, then squeeze some lime on top. Do this just a few minutes before breading the fish so that the lime doesn't start "cooking" the cod with its acidity.

Set up a breading station on your work surface. Have your cod ready to go, then have a bowl or plate of flour, a shallow bowl of beaten egg, and a third bowl with the panko and coconut. Dredge the fish in the flour first, shaking off any excess, then dunk it completely in the egg. Once fully coated, dredge the fish in the coconut mixture and press the flakes into the fish to adhere. The fish should be completely covered in panko and coconut.

If you've made chicken Milanese or piccata before, you'll be a pro at this. While the cod is thicker than a cutlet of piccata, it cooks quickly, meaning that it can be pan-fried in just a little bit of oil. The tricky part is getting the heat just right so that the coconut turns golden brown around the same time that the cod is done. Too hot, and the delicate coconut will burn. Heat the oil until hot but not smoking, then add your filets. The oil should sizzle when the fish is added. Cook on either side for about 3-5 minutes, or until the coconut is crispy golden brown.

As mentioned before, these filets are great for pairing with coconut rice, topping leafy salads, or stuffing into tacos. Store in an airtight container in the refrigerator for up to 5 days, and reheat in the oven or air fryer to keep the crust crispy. If you microwave the fish, the crust won't be quite as crispy, so we recommend taking a few extra minutes to heat the fish in higher heat. And if you do want to eat these fish-stick style, keep the homemade theme going and dunk the cod into a tangy homemade tartar.