Name: Coconut Crusted Lingcod With Chili Crisp Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: american
Ingredients: 2 (6 oz.) portions lingcod; ½ cup all-purpose or gluten-free flour; 2 eggs; 1 cup panko breadcrumbs (regular or gluten-free); ½ cup unsweetened coconut; Salt and freshly ground black pepper; Extra-virgin olive oil; ¾ lb. asparagus, trimmed; 1 teaspoon chili crisp

Sweet Coconut, Savory Chili Crisp, and Flaky Fish

Crisp, golden coconut-crusted lingcod meets the bold heat of chili-crisp in this quick and satisfying dish. The fish is served alongside bright, crisp-tender asparagus for vibrant textures and flavors that are easy to enjoy in under 30 minutes.

Lingcod is breaded in a simple mixture of coconut flakes and panko breadcrumbs, which creates a dynamic coconut crust that readily takes on a delectable golden color after just a few minutes in hot skillet. The subtle, toasty sweetness of the coconut crust is further enhanced by the savory kick from chili crisp. If you like spice, make sure to serve extra chili crisp on the side to drizzle on the fish as you eat. We're partial to Barnacle Foods Kelp Chili Crisp, which is made with sustainably-sourced Alaskan kelp and packs intense umami flavor.

If you don't have lingcod in your kitchen now, try substituting another mild white fish. Pacific halibut or yelloweye rockfish are both excellent alternatives for this dish.

Print Recipe

Coconut Crusted Lingcod With Chili Crisp Asparagus

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions lingcod
½ cup all-purpose or gluten-free flour
2 eggs
1 cup panko breadcrumbs (regular or gluten-free)
½ cup unsweetened coconut
Salt and freshly ground black pepper
Extra-virgin olive oil
¾ lb. asparagus, trimmed
1 teaspoon chili crisp

Instructions

1. Preheat the oven to 350F.

2. Set up a dredging station in three dishes: add flour to one; whisk egg in another; and combine breadcrumbs, coconut, and 1 teaspoon of salt in the last dish.

3. Pat lingcod fillets dry with a clean kitchen towel or paper towel, then season with salt and pepper. Dredge each fillet into flour, egg, then coconut-breadcrumbs, coating both sides.

4. Heat about ⅛ inch of high-heat cooking oil in a deep-sided, oven-safe skillet over medium heat. When oil is hot enough to sizzle, add in breaded fish and cook for 2 minutes per side until golden.

5. Transfer skillet to oven and cook for 4 to 6 more minutes, depending on thickness of fillets. Fish is medium-done when internal temperature reaches 130F at its thickest part. Add an additional few minutes of cook time as needed to reach desired doneness. Transfer fish to a plate to rest.

6. Carefully wipe out skillet — don’t forget the handle and pan will still be hot. Drizzle in about 1 tablespoon of oil. Add in asparagus and season with salt and pepper. Cook for 4 to 6 minutes until crisp-tender. Toss in chili crisp to finish.

7. Divide fish and asparagus evenly among serving plates.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Coconut Crusted Lingcod With Chili Crisp Asparagus

Sweet Coconut, Savory Chili Crisp, and Flaky Fish

Coconut Crusted Lingcod With Chili Crisp Asparagus

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