Coconut-Crusted Tilapia (Paleo)
Ingredients
- 2 tablespoons coconut oil
- ¾ cup unsweetened flaked coconut
- ½ cup coconut flour
- sea salt to taste
- 3 large eggs, beaten
- 4 (4 ounce) fillets tilapia fillets, or more as needed
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Instructions
- Heat coconut oil in a skillet over medium-high heat.
- Mix together unsweetened coconut, coconut flour, and salt on a plate.
- Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
- Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.
Source
Original recipe: View Original