Coconut Crusted Rockfish with Pickled Veggies

Enhance your mealtime with this tropical-inspired Coconut Crusted Rockfish with Pickled Veggies recipe, perfect for serving a group of 4 to 6 people. This dish combines the crunch of coconut with the zest of pickled vegetables, all wrapped in a warm tortilla.

Ingredients:

• 4 Rockfish fillets, cut into 12 small strips
• 2 Cups of Coconut Flakes
• 12 to 16 Corn Tortillas
• 1 Cup Vegetable Oil for frying
• 4 Tablespoons Coconut Oil for tortillas
• 12 Limes, juiced
• 6 Radishes, thinly sliced
• 1 Large Carrot, grated
• 1/2 Red Onion, thinly sliced
• 1/2 Cup fresh Cilantro, chopped
• 3 Jalapeños, finely chopped
• 4 Teaspoons Garlic Powder
• 2 Teaspoons Salt
• 2 Eggs, beaten

Instructions:

1. Prepare the Pickle: In a large mason jar, combine the lime juice with sliced radishes, red onion, and grated carrot. Secure the lid, shake well, and refrigerate to pickle.
2. Prep the Fish: On a cutting board, slice each rockfish fillet lengthwise and then into halves to make four strips per fillet. Set up a dredging station with one bowl of beaten eggs and another bowl mixing coconut flakes with garlic powder and salt.
3. Fry the Fish: Heat vegetable oil in a cast iron or large frying pan over medium-high until it reaches 375°F. Dip fish strips first in egg, then in coconut flakes, ensuring they are well coated. Fry each strip until golden brown, about 1 to 1.5 minutes per side, then drain on paper towels.
4. Prepare Tortillas: In a smaller pan, heat a tablespoon of coconut oil over medium. Fry each tortilla until it’s crispy yet pliable, adding more oil as needed.
5. Assemble Tacos: On each tortilla, place a piece of fried fish, a helping of pickled vegetables, and garnish with chopped cilantro and jalapeños. Add a drizzle of sriracha for extra heat if desired.

Enjoy this delightful blend of flavors and textures, a perfect combination of crispy coconut fish and tangy pickled veggies, guaranteed to transport your taste buds to a tropical paradise!