If you love tender, flaky fish that also happens to coated in a crunchy coconut panko coating then this recipe is for you! Perfect for wraps, sandwiches, salads or a delicious, easy dinner!
So ever since I made my Coconut Panko Crusted Chicken Strips I’ve been obsessed with the breading. Now add in the fact that it’s gluten-free AND that it’s baked, it’s a WIN-WIN for me! Now while I don’t suffer from gluten allergies I do my best to be mindful of those that do. So when I create recipes I do my best to make it one way but then offer variations in the recipe than almost all can enjoy albeit those with gluten allergies, those watching their weight, sugar intake and so forth.
The other day, Mr. Fantabulous asked for tilapia. Now if you’re new to my life you need to realize something about him. Until me fish only came in a can and labeled Tuna. I can remember the first time I made him ‘real fish’. The look of horror on his face as I was filleting it and then cooking it was priceless. It took some coercing but he ate it… and then fell in love. To now have him request ‘real fish’ is a triumph for me.
As I was prepping the fish I spied my container of Gluten Free Coconut Panko (I now have a container of it on hand all the time) and wondered how that would work with fish. I mean I love coconut shrimp so why not, right?
I coated the fish in the GF powder (literally nothing more than pulverized vanilla gluten free chex), dipped in the beaten egg and then coated liberally with the panko.
Popped the tray in the oven and waited…
What came out was PURE MAGIC!
I had a fish filet that was so tender flaky and moist inside with the most AMAZING crispy, crunchy, slightly sweetened bread EVER!
I can soooooooooooo picture these being a weekly star during Lent for certain!
Now for me, I put mine on a plate of spinach and gave it a side of Tropical Sriracha Aioli to dip in. Though I can tell you that I used honey mustard as well and OMG!
I can’t wait to make my Soft ‘n Chewy Hoagie rolls and make this as a fish sammich.
If you wanted, and I’ve done this, cut the fish in strips and make healthy fish sticks!
I am pleading with you, if you’re a fish lover, you NEED to make this. This has to be one of the best fish dishes I have ever made and eaten!Print
- 4 Tilapia loins
- 1 1/2 cups Gluten Free Panko – use Vanilla Chex *See Note
- 1 cup sweetened shredded coconut
- 1/2 cup flour (or 1/2 cup gluten free vanilla panko pulsed to a powder)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 XL egg
- 1 tablespoon water
- Tropical Sriracha Aioli
- Preheat oven to 425F.
- Place a cooling rack on a baking sheet and spray with olive oil.
- In one pie pan mix together the flour, salt and pepper.
- In a second pie pan, beat the egg with the water until well combined and frothy.
- In a third pie pan mix together the panko and coconut.
- Pat the tilapia loins dry and dredge both sides in the flour till coated.
- Dip the coated tilapia in the egg and let the excess drip off.
- Lay the tilapia in the panko coconut mixture and spoon the mixture over top and gently press down.
- Lift up and flip, ensuring all sides are coated.
- Gently place on the cooling rack.
- Repeat for all loins.
- Bake 15-17 minutes or until the fish flakes.
- Serve on a bed of spinach with a side of Tropical Sriracha Aioli.
You can use regular Panko breadcrumbs in place of the gluten free ones.