wild seafood

Crispy coconut fish fingers and sweet and spicy dipping sauce is a winning combination. You can use a variety of fish for this recipe, including cod, lingcod, rockfish or keta salmon. Shop our selection of seafood subscriptions by visiting our online seafood market. Sitka Salmon Shares delivers wild and sustainable seafood to your door.

Crispy Coconut-Crusted Fish Fingers Recipe

fish

Salt and pepper

apricot preserves

apple cider vinegar

ginger

scallion,

panko breadcrumbs

coconut

All-purpose flour

egg,

oil,

Pat the fish dry with paper towels and cut into 1-inch wide strips. Sprinkle the fish with salt and let sit while you prepare the rest of the recipe.

In a small saucepan over medium-high heat, combine the apricot preserves, vinegar, ginger, and ¼ cup water and bring to a boil. Reduce the heat to low and simmer until slightly reduced, 1 to 2 minutes. Stir in the scallion and season with sambal and salt to taste. Transfer to a small bowl.

In a shallow bowl, combine the panko and coconut and season with salt and pepper. Put the flour and egg into 2 separate bowls.

Rinse the fish and dry well with paper towels. Coat the fish in the flour, tapping off any excess, then dip into the egg. Add the fish to the panko mixture, turning to coat and pressing to adhere. Transfer to a plate.

Add 1/2 inch oil to a medium skillet and place over medium-high heat. When the oil reaches 400°F, add the fish strips, in batches if necessary. Fry, turning once or twice, until golden, 2 to 3 minutes per side. Drain on paper towels and sprinkle lightly with salt.

Transfer to a platter and serve right away with the sauce alongside for dipping.

We’ve riffed on the classic fish and chips to create a lighter version by popping everything into a hot oven instead of the deep fryer. (Hey, no judgement here — we love crispy fried fish!) It all gets served with a N’awlins style tartar sauce called remoulade.

Oven-Fried Fish and Chips with Roasted Green Beans and Dijon Remoulade

russet potato (about 1 pound), cut lengthwise into ½-inch thick wedges

olive oil

green beans,

parsley

mayonnaise

Dijon mustard

lemon,

Creole or Old Bay seasoning

white fish

Preheat oven to 450°F with racks in the upper and middle positions. On a baking sheet, toss the potatoes with 1 tablespoon oil and a pinch of salt and pepper. Spread out and roast on the middle rack until the bottoms are golden brown, about 20 minutes. Using a spatula, flip the potatoes and move them to one side of the pan to make room for the green beans.

Add the beans and toss with ½ tablespoon oil. Roast until lightly browned and the potatoes are golden and crisp, 10 to 12 minutes longer.

Meanwhile, make the remoulade and gremolata: In a small bowl, combine the mayonnaise, mustard, and half each of the lemon zest, Creole seasoning, and parsley. In another small bowl, combine the remaining lemon zest, Creole seasoning, and parsley.

Season fish with salt and pepper and spread half of the remoulade on top. Sprinkle with the panko and press to adhere. Heat 1 tablespoon oil in a small ovenproof skillet over medium-high heat. Add the fish, panko-side up, and cook until the bottom is lightly browned, about 2 minutes. Transfer the pan to the oven and roast until the fish is cooked through and the topping is golden brown, 3 to 4 minutes (depending on thickness).

Toss potatoes with the gremolata and serve everything with lemon wedges and the remaining remoulade.

This baked cod with a simple garlic butter is sure to satisfy.

Garlic Butter Baked Cod

Pacific cod fillets

sea salt

black pepper

lemons, juiced

butter

fresh garlic, minced

fresh parsley, minced

Preheat your oven to 400 °F. Line a sheet pan with parchment paper.

Pat fish dry with a paper towel and place on your parchment lined sheet pan. Season with salt and pepper.

In a small bowl, whisk together: lemon juice, melted butter, and minced garlic.

Drizzle garlic butter lemon sauce on top of the seasoned cod evenly. Bake for 20 minutes at 400°F degrees or until fish is opaque in the middle. Garnish with fresh parsley and serve hot.

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Top 4 wild seafood recipes from across the web

The most viewed wild seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Oven-Fried Fish and Chips with Roas...

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The most viewed wild seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine