The sweetness from the orange and coconut oil enhance the taste of this simple fish dish. Use any white fish that you want (cod, flounder, halibut, pollock). Thinner filets work best.
Citrus Crusted White Fish
- 4 filets white fish
- 1 orange (or other citrus fruit) juiced
- 1/2 cup flour all-purpose (or coconut for gluten-free)
- 1/2 tsp salt pink Himalayan
- 1/2 tsp Old Bay or to taste
- 1/2 cup chives finely sliced
- or 3 tbsp onion flakes
- 3 tbsp coconut oil
- flake salt for finishing optional
- Soak the fish in the citrus juice. Coat both sides.
- Mix dry ingredients in a flat dish big enough to coat the fish.
- Dredge the fish in the flour mixture
- Heat pan. When hot, add in coconut oil.
- When coconut oil shimmers (or when a few drops of water sizzle), put the fish into the oil. Make sure the fish fits the bottom of the pan. If it doesn’t fit the pan well, the crust won’t stick properly.
- Fry the fish for about 3-5 minutes depending on the type and size of fish. If you cut it into smaller pieces, it may take less time.
- Look for browned edges before flipping. Don’t peak as it will keep the crust from sticking well.
- Flip the fish and fry the other side for 3-5 minutes (adjust based on type and size of fish).
- Once browned nicely, remove fish from pan and serve.
- A garlic aioli (vegan if not a dairy day) adds a nice extra flavor note to this fish.