Coconut Crusted Haddock with Coco-Caper Mayo

Makes 4 servings
Prep time: 20 minutes

Ingredients:

1/4 cup Crystal Coco coconut flour, plus 1/4 cup
2 tbsp corn meal
1 tbsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt & fresh ground pepper to taste
1/2 cup milk
4 x 6 oz portions fresh haddock
2 tbsp Crystal Coco coconut oil

Coco-Caper Mayo...
4 egg yolks
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp white or black pepper
1/3 cup Crystal Coco coconut oil, melted
1/3 cup sunflower or grapeseed oil
2-3 tbsp capers, drained

Method:

In a shallow dish or pie plate, mix together the coconut flour, corn meal, chili powder, onion powder, garlic powder, cumin and coriander. Season with a bit of salt and fresh ground pepper.

Moisten haddock lightly with its own juices. Place 1/4 cup of coconut flour in a shallow dish and coat the fish. Dip each piece in milk and then a generous coating of the crumb mixture, pressing the fish firmly into the breading. Place on a plate for a minute.

Make the coco-caper mayo... Put the egg yolks, lemon juice, Dijon mustard, salt, and pepper into a blender. Mix together the coconut oil and sunflower oil in a measuring cup.

With the blender running on low speed, add the oils very slowly. Start out with drops and then work up to a 1/16-inch stream. It should take about two minutes to add the oil. Continue blending until there is no free standing oil. Add the capers and pulse a couple times to break them up a bit.

Heat a sauté pan to medium-high. Add the coconut oil. Place the breaded haddock in and brown well on one side, then turn and brown the other. DON'T OVERCOOK.

Serve immediately with coco-caper mayo.

Chef Kevin Wagner (The Down East Coconut Company)

 

Our Mission Statement/Disclaimer