Coconut Fish Bites & Orange Marmalade Dipping Sauce

Coconut Shrimp has always been a favorite of mine, but my kids don’t like shrimp. When I used a similar approach with pieces of fish, these little nuggets became a hit! Serve them alone or pair them with this Orange Marmalade Sauce for extra sweetness.

This recipe is: Gluten-Free, Soy-Free

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Yields: 8 servings

Total Time: 20 mins

Prep Time: 15 mins

Nutritional Information
(Per Serving)

Calories
610

Total Fat
37g

Saturated Fat
--

Cholesterol
--

Sodium
390mg

Total Carbohydrate
53g

Dietary Fiber
2g

Sugars
19g

Protein
18g

Calcium
--



Ingredients
Conversion Chart
  • 1 pound white fish fillets like Cod, Tilapia, Orange Roughy, or Snapper
  • 1 cup gluten-free Panko-style breadcrumbs
  • 1 cup of sweetened coconut flakes
  • 1 tablespoon of sugar
  • 3 eggs
  • 2/3 cup cornstarch
  • 1 teaspoon salt
  • Canola or vegetable oil for frying
  • 4 ounces orange marmalade
  • 2 teaspoons white vinegar
  • ¼ teaspoon sugar

Directions
  1. Cut fish fillets into 1-inch bite size pieces and set aside on a prep platter.
  2. In a shallow dish, mix together the gluten-free breadcrumbs, coconut flakes and sugar.
  3. Crack eggs in another bowl and beat lightly. In a third bowl, whisk together cornstarch and salt.
  4. Heat about 2 inches of oil in a deep skillet to 375 degrees F.
  5. While oil is heating, roll each piece of fish into the cornstarch, shake excess, and then dip into egg until fully coated, shake off excess. Finally roll the fish pieces into the mixture of breadcrumbs and coconut until well covered.
  6. Drop fish pieces into the heated oil and keep a close eye on them. With a slotted spoon gently turn each piece. The key is to get each side of your fish bite golden, not completely brown. About 2 minutes on each side. Drain on a paper towel.
  7. Mix together the orange marmalade, vinegar and sugar. Serve with coconut fish bites. 





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