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Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, coconut crusted cod with honey lemon aioli. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family favorite Making the lemon aioli is absolutely simple - just whisk all the ingredients together to combine thoroughly. Set the sauce aside so the flavors can.
Coconut crusted cod with honey lemon aioli is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Coconut crusted cod with honey lemon aioli is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you can achieve that.
Ingredients of Coconut crusted cod with honey lemon aioli:
- Prepare cod filets
- Take coconut flakes. unsweetened
- Get olive oil
- Get cornstarch
- Get cayenne pepper
- Make ready coarse sea salt
- Make ready egg
- Take mayonnaise
- Make ready honey
- Take lemon juice
- Make ready ground black pepper
The creamy preserved-lemon aioli she Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until very soft. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Use the mild white fish that is most fresh at your market. You can use haddock, hake, red snapper, or sole instead of cod.
Instructions To Make Coconut crusted cod with honey lemon aioli:
- Heat Olive oil in pan on medium
- Soak cod filets in egg wash
- Add cayenne, salt, and pepper to cornstarch. Keep this in shallow dish.
- Dredge egg soaked filets in cornstarch mixture then into egg wash again then into coconut. Reserve 2 tablespoons of coconut for aioli.
- Place lightly into hot oil. Flip filets Browning each side. Once cooked on all four sides, place on paper bag to drain oil.
- Make aioli. Combine mayo, lemon juice, honey and coconut.
- Enjoy fish with a dollop of aioli.
Greek Panko-Crusted Cod. with spicy lemon aioli. No fiery fromage here; instead, tender, flakey cod gets coated in a crust of panko, lemon zest, and garlic, then roasted until perfectly cooked. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill. Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
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