How to cook Fried Pink Ling in Coconut Batter
- 4 pink ling (kingklip) bodies, without heads and tails (about 6 ounces each)
- 1/2 small coconut
- 2-3 tablespoons flour
- Salt and seasoning for fish to taste
- Olive oil frying
- 1 chili pepper (to serve)
- 1 lime, quartered (to serve)
- Make several diagonal slashes on each side of a fish, maybe every inch or so. Season with salt and seasoning for fish and let stand to marinate for 10-15 minutes.
- Set a half of coconut, flesh side down, on the work surface, so it’s stable. Tap with the hammer to break up.
- Break the coconut into chunks with your hands. Then, with a table knife, dislodge the meat from the shell.
- Peel away the brown skin of the coconut with a vegetable peeler, as you would a potato.
- In a blender or in food processor puree the coconut meat. Mix coconut with flour; add a pinch of salt. Roll the fish pieces in coconut mixture.
- Preheat a deep skillet with olive oil, put it in the fish and fry over medium heat for 4-5 minutes on each side, until golden brown.
- Place the fried fish on paper towels to absorb excess fat.
- Remove the seeds from the chili pepper and cut into rings. Put chili in the same skillet and fry for about 1 minute.
- Remove the chili with a slotted spoon on paper towels and sprinkle over the fish.
- Serve the Fried Pink Ling in Coconut Batter hot, garnished with lime quarters.
The Fried Pink Ling in Coconut Batter
recipe very easy to cook and so good!
If you have difficulties to buy pink ling
in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Fried Pink Ling in Coconut Batter serves/makes: 4 servings
The Fried Pink Ling in Coconut Batter recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
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Preparation Method: Pan Fried/Sauteed
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