• seaforagerfish

Coconut-panko Lingcod

Tastes like a vacation! Served here with ginger rice and miso cabbage slaw.


  • 1/2 cup Panko breadcrumbs

  • 1/2 cup unsweetened shredded coconut

  • 1 lb Lingcod

  • 1 egg beaten lightly in a bowl

  • 1 tsp salt

  • Canola oil for frying


  1. Cut the fish into a few small-medium sized pieces

  2. Mix the panko and the coconut together in a large shallow bowl

  3. Beat the egg in a third bowl

  4. Heat about 1/2" of oil in your pan or skillet, and when it's good and hot dredge your fish from the egg to the coconut-panko and settle into the pan, cooking for about 3-4 minutes per side until it's a nice golden color all around and the fish is cooked through.

  5. Pass the cold beer!