Coconut Battered Fish with C.A.T. Salad (corn, avocado, and tomato)

Coconut Battered Cod with C.A.T. Salad



For the salad:

2 ears of corn

1 cup cherry or grape tomatoes, washed

1 medium, ripe avocado

1 lime

2 tablespoons extra virgin olive oil

8 stems cilantro, optional 

½ teaspoon salt

Freshly ground black pepper

For the fish:

½ pound firm white fish, such as cod or rock fish

¼ teaspoon salt

½ cup coconut flour

1 egg, beaten

½ cup coconut flakes or chips (unsweetened; I like a mix of small flakes + larger chips)

¼ cup coconut oil



1. Make the salad first, so it has time for the flavors to marry. Shuck the corn and cut the kernels off the corn cobs. An easy and less messy way to do this is to place the corn cob stalk end down in the center of a Bundt cake pan. Use a sharp, serrated knife to slice from top to bottom of the cob, allowing the kernels to fall into the pan. Place the corn in a small (4 cup/ 1 liter) salad bowl.


2. Cut cherry tomatoes in half and add to the bowl. Dice the avocado and add. Soften the lime by using the palm of your hand to press down firmly while rolling the fruit on the counter. Slice the lime in half along its equator and squeeze the juice into the salad. Drizzle the olive oil and season with salt and pepper, adding chopped cilantro if desired. Stir gently and thoroughly to coat everything with flavor. Set aside at room temp or in the fridge while you make the fish.


3.  Place a heavy-bottom skillet (cast iron is great) on medium heat and give it time to preheat while you assemble the ingredients for the fish. 


4.  If the fish is moist, pat it dry with a clean dish towel, sprinkle with salt, and have ready on a plate near the stove.


5.  Place coconut flour, beaten eggs, and coconut flakes in separate shallow bowls for dipping and dredging near the stove.


6.  Once the pan is hot, add the coconut oil to melt and swirl to coat the bottom of the pan.


7.  Pick up a piece of fish with your fingers and dredge it in the coconut flour first, being sure to coat it well. Next, dip it in the beaten eggs, again coating it entirely. Roll it gently in coconut flakes until all surfaces are covered. Place the fish in the skillet and repeat with remaining pieces of fish, allowing space between each piece. Reduce heat to medium-low.

Cook until fish is deeply golden brown on bottom, flip over, and finish cooking until fish is opaque and tests 135°F (58°C) on a food thermometer. Do not overcook.


8.  Remove the coconut fish to a wire rack immediately when it is done. Serve 1-2 pieces of fish, depending on size, per person and a generous serving of salad and enjoy immediately.


Leftovers: Coconut Fish is best the first day. Refrigerate leftovers in a sealed container. Eat cold or gently reheated in a warm skillet the next day. C.A.T. Salad last several days refrigerated.


Note: an electric skillet is handy for making multiple batches of Coconut Fish for a crowd. Set the temp for 325°F (165°C) initially and adjust as needed to allow the fish to cook through the center without over-browning.

Keywords: coconut, battered fish, fried fish, fish, salad, corn, avocado, tomato

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