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Coconut-crusted fish with veggie fries & spicy mayo

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I was raised by a Mom who hated fish, and for many years I refused to touch the stuff, following her example.

When I moved out several years ago, I became a little more open-minded and developed a passion for it. I love fish because of the subtleties in flavour that distinguish one species from another.

This is a great recipe that’s bursting with flavour! The delicacy of the fish, the taste of the smoked paprika, and the pairing with parsnip fries makes this an irresistible combination.

I recommend replacing the parsnip with sweet potato if you’re cooking for kids. The taste is more familiar and they won’t spend the meal making faces if they find the parsnip too bitter.

Particularities

ServesServes 4
Prep time15 min
Cook time45 min
Timeout-

FreezingNe se congèle pas.

Ingredients

4 turbot fillets
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
1/2 cup all-purpose flour
2 eggs, lightly beaten
Canola oil, for cooking

For the mayonnaise

Juice of 1 lime
1/2 cup store-bought or homemade mayonnaise
1/2 teaspoon smoked paprika (or more, to taste)

For the fries

1 lb parsnips, julienned

Replacement options

or sweet potatoes
1 tablespoon canola oil
1/2 teaspoon curry powder
Salt and pepper, to taste

Steps

Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the oil, curry powder, and a generous amount of salt and pepper. Add the parsnip, mix well, and place on the baking sheet.
Bake for 30–40 minutes or until the fries are crispy. Season with salt, to taste.
In a small bowl, combine all the mayonnaise ingredients. Refrigerate.
Take out three plates. Put the flour on the first, the eggs on the second, and the panko and coconut together on the third.
Season the turbot fillets and coat with flour, egg, and panko.
In a non-stick pan, heat the oil over medium-high heat and sear the fish fillets for 2–3 minutes on each side.
Serve with fries and mayonnaise.