Crunchy Coconut Fish Nuggets with a creamy Avocado Dip
Serves 1510 mins prep20 mins cook
Crunchy Coconut Fish Nuggets with a creamy Avocado Dip. Forget the frozen store-brought processed stuff and try this homemade recipe that takes almost the same amount of time. I used shredded coconut for the coating instead of breadcrumbs and baked them, so they’re a lot healthier. Another upgrade: whipped up a quick avocado dip instead of the usual tartar sauce. One of the top combinations I’ve come up with!
0 servings
What you need
tsp lemon juice
tsp dried basil
tsp paprika
tbsp plain greek yogurt
fl oz cooking oil
tbsp cilantro
tsp garlic powder
tsp salt
tsp pepper
Instructions
Preheat the oven to 400°F, or use an air fryer. Line a baking sheet with parchment paper and lightly grease with cooking spray or oil. Slice fillet into 1” pieces and season with salt and pepper. Combine shredded coconut and seasonings in a shallow bowl, and whisk egg in another. Dredge each strip in egg, followed by coconut mixture, and place on baking sheet. Bake for 12 minutes or until fish flakes when tested with a fork. Place all the ingredients for the dip in a food processor and pulse for 20 seconds until creamy. Dip in dip and enjoy!View original recipe