Tuesday, January 9, 2018

Coconut Crusted Cod Nuggets with Spicy Peanut Dipping Sauce

One of my goals for this year is to develop more fish recipes (that aren't just salmon, even though that is my absolute favorite!). These cod nuggets are light and flaky with a crunchy, coconut-y crust. And dipping them in peanut sauce takes the flavor to a whole other level! This recipe is definitely for peanut lovers like myself.

Serve this as an appetizer or for dinner with a side of roasted or steamed veggies.


1. Preheat oven to 450. Brush oil onto a large baking sheet and place in the oven.
2. Place the peanut sauce ingredients in a food processor or blender and process until very smooth. Transfer to a serving dish and set aside.


3. Combine the panko, coconut, peanuts and salt in a shallow dish. Place beaten eggs in a separate shallow dish. Coat the fish in egg, then coat with the panko mixture. Place the coated fish on a platter as you go.



4. Transfer fish to the hot sheet pan and bake for 12-15 minutes, or until cooked through. Finish with fresh lime juice. Serve immediately with peanut sauce on the side for dipping.




Coconut Crusted Cod Nuggets with Spicy Peanut Dipping Sauce
Serves 4

All you need:
Peanut Sauce
1/2 cup creamy peanut butter (I used Jif Natural)
2 tablespoons reduced sodium tamari
2 tablespoons sambal
2 tablespoons rice vinegar
1 tablespoon agave nectar
2 teaspoon sriracha
1 teaspoon sesame oil
2 garlic cloves
Juice and zest of 1 lime
1 (2-inch) piece fresh ginger, peeled and grated
2-4 tablespoons water

2 tablespoons grapeseed oil (or vegetable oil)
1 cup panko breadcrumbs
1/2 cup unsweetened shredded coconut
1/2 cup crushed peanuts
1 teaspoon salt
4 eggs, beaten
1 1/2 pounds fresh cod, cut into equal-sized pieces
Juice of 1 lime

All you do:
1. Preheat oven to 450. Brush oil onto a large baking sheet and place in the oven.
2. Place the peanut sauce ingredients in a food processor or blender and process until very smooth. Transfer to a serving dish and set aside.
3. Combine the panko, coconut, peanuts and salt in a shallow dish. Place beaten eggs in a separate shallow dish. Coat the fish in egg, then coat with the panko mixture. Place the coated fish on a platter as you go.
4. Transfer fish to the hot sheet pan and bake for 12-15 minutes, or until cooked through. Finish with fresh lime juice. Serve immediately with peanut sauce on the side for dipping.


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