Also great with any firm, mild white fish
Fresh grouper— or any mild white fish like cod, halibut, mahi-mahi, snapper, tilapia, or haddock—gets coated in coconut-infused panko and pan-fried until golden and crisp. Serve alongside quick sautéed green beans and finish with St. Elmo Tartar Sauce for a bright, flavorful dinner entrée.
Ingredients
For the Fish
- 1½–2 lbs grouper (or any firm white fish), cut into 4 portions
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- ½ cup shredded sweetened coconut
- Kosher salt & black pepper
- Vegetable oil, for shallow frying
- St. Elmo Tartar Sauce, for serving
For the Green Beans
- 1 lb fresh green beans, trimmed
- 1–2 Tbsp olive oil
- 1 garlic clove, minced (optional)
- Salt & pepper
Directions
1. Prepare the Breading
Set up three bowls:
- flour
- beaten eggs
- panko mixed with shredded coconut
- Season each bowl with salt and pepper.
2. Bread the Fish
Pat fish dry. Coat each piece in flour, dip in eggs, then press firmly into the coconut-panko mixture until fully coated.
3. Fry
Heat about ½ inch of oil in a skillet over medium-high heat. Fry fish 3–4 minutes per side, or until deep golden and cooked through. Transfer to a rack or paper towels.
4. Sauté the Green Beans
Heat olive oil in a skillet over medium heat. Add green beans and sauté 5–7 minutes, until tender-crisp. Add garlic during the last minute, if using. Season with salt, pepper.
5. Serve
Plate each crispy fish filet with a side of sautéed green beans. Spoon or serve St. Elmo Tartar Sauce on the side.