Crispy Coconut Haddock

This kosher spin on tropical crispy shrimp is light and easy to make.

Jewish Week Online Columnist
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Crispy fried coconut shrimp are delicious, but they’re full of fat—and obviously not kosher. In this healthier baked version, I skewer haddock fillets and serve them with spicy sriracha sauce for dipping. 

This fun-to-eat version of the classic tropical treat is every bit as tasty, but much lighter. I like to serve it on its own as an appetizer, or over rice next to a crunchy Asian-style slaw for a light lunch or dinner.

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
Recipe Steps: 
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. Dip a piece of fish, holding it by the skewer, into the egg, then into the panko-coconut mixture, shaking off any excess breading, and place it directly onto the baking sheet. 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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