Let’s Make Crispy Coconut Haddock!

This recipe puts a kosher spin on the traditional tropical crispy shrimp dish. It’s easy to make, a bit lighter and healthier than the shrimp version, and just as delicious!

• Cooking spray
• 1 tablespoon soy sauce
• 2 teaspoons sriracha or other Asian chili sauce, plus more for dipping
• 2 teaspoons honey
• 1/2 teaspoon ground black pepper
• 1 pound haddock or other firm white fish, cut into 2”-thick strips
• 1 egg, beaten
• 3/4 cup Japanese panko breadcrumbs
• 1/2 cup unsweetened flaked coconut

Directions

Preheat oven to 425 degrees F. Lightly grease a baking sheet with cooking spray and set aside.

In a mixing bowl, combine the soy sauce, chili sauce, honey, and black pepper. Stir well. Add the fish pieces and toss to combine. Cover with plastic wrap and refrigerate for at least 15 minutes or up to one hour. Once the fish has marinated, skewer each piece on bamboo or metal skewers.

Mix the panko and coconut together. Toss well. Set up an assembly line in this order: the fish skewers, the beaten eggs, the panko-coconut mixture, and the prepared baking sheet. Holding it by the skewer, dip a piece of fish into the egg and then into the panko-coconut mixture, shaking off any excess breading. Place it directly onto the baking sheet and repeat until all the fish is coated.

Bake the fish for about 7 minutes, then gently flip and bake for another 7 minutes. Let cool slightly, then serve. Makes 2-3 servings.

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