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
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 separate 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.
2 tablespoons olive oil
2 tablespoon of butter (divided)
½ cup of white flour for dredging
1 lb trout fillets
salt & pepper as you like it
1 lemon, cut half into wedges and keep the other for zesting and squeezing
2 tablespoons chopped fresh dill (or 1 tablespoon dried)
2 tablespoons chopped fresh chives (scallions will do in a pinch)
1 tablespoon honey
Preheat oven to 350.
Pat fish fillets dry & salt and pepper the fish.
Put about a ½ cup of flour in a shallow bowl or plate
Heat your pan on medium-high, then add the oil and 1 tablespoon of butter, swirl to coat
Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan
Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit
Pile your cooked fillets on a plate and transfer to the oven to stay warm
Melt 1 tablespoon of butter in the pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat.
Add fresh dill and chives and whisk as it heats through.
Add honey, and zest half a lemon over the sauce, squeeze in half of it and keep stirring so that it thickens and reduces to a nice saucy texture
Plate your fish, top with the sauce, squeeze with a lemon.