Coconut-Panko Lingcod


  • 1/3 cup panko
  • 1/3 cup unsweetened shredded coconut
  • 1 lb lingcod
  • 1 egg beaten lightly in a bowl
  • 1/2 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 separate 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.

From Sea Forager.

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