Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh.
Coconut crusted shrimp are wonderful, but they’re such a pain to keep the coconut on and to deep fry. We preferred this coconut crust on salmon, but I’ve also made it with tilapia for tacos and with chicken and salad. Increase the ingredients for the amount of food you’re cooking.
- 2 4-6 oz. (125-180 g) pieces of salmon fillet, without skin
OR boneless, skinless chicken pounded thin
OR boneless pork sirloin pounded thin
OR tilapia in small fillets
- 1 cup (150 g) of your favorite gluten-free flour blend, salt and pepper added
- 1 egg OR ¼ cup (60 ml) liquid gluten-free egg substitute (I normally use egg substitute for a recipe like this, since you can just use 1-2 Tbsp. rather than wasting whole egg.)
- 1-2 cups (120-240 g) sweetened, flaked coconut (Not English desiccated coconut, known as Macaroon coconut in U.S. Start with 1 cup of coconut so you don’t waste it.)
- ¼-1 tsp. pepper flakes, chili powder and Arizona seasoning (optional, you just want an idea of heat)
- Oil for frying (I tend to use coconut oil, please don’t use canola oil.)
- Put flour, egg and coconut in 3 separate wide, shallow cereal bowls.
- Preheat a wide 10-12” (30 cm) skillet over medium heat.
- Dip salmon fillets in flour on both sides, then egg on both sides, then coconut. Use one hand for flour and egg and other hand to press coconut. Throw away any leftover flour, egg, coconut.
- Put oil into preheated pan, wait a minute until the oil heats, add crusted salmon and cook over medium heat for about 4 minutes. Flip and cook on other side. Timing depends on thickness of piece of fish or meat and temperature of pan. Do not cook on high heat, as coconut will burn and look and taste horrible. You can cut the salmon and chicken in half to check that it’s cooked.
- Serve with apple cucumber salad or coleslaw, or in tacos. (See my Apple and Cucumber Salad recipe here.)