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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.


  • 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


  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!


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