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
Cut the fish into a few small-medium sized pieces
Mix the panko and the coconut together in a large shallow bowl
Beat the egg in a third bowl
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.
Pass the cold beer!