Coconut-panko Lingcod

October 7, 2014


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!


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