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Add island flare to a traditional favorite
Ingredients & Directions
Makes servings
Ingredients
  • 4.0 eas Red Snapper - Boneless, Skin On

  • 113.4 grams Red Snapper - Boneless, Skin On

  • 1.0 cup Goldendipt® - Pre-Dip Batter Mix Egg And Milk Replacement

  • 28.35 grams Goldendipt® - Pre-Dip Batter Mix Egg And Milk Replacement

  • 2.0 cups Goldendipt® - Panko Japanese Style Bread Crumbs - Coarse G8050

  • 56.7 grams Goldendipt® - Panko Japanese Style Bread Crumbs - Coarse G8050

  • 0.75 cup Snowflake® Coconut - Short Flake Coconut

  • 21.26 grams Snowflake® Coconut - Short Flake Coconut

  • 2.0 ozs Vegetable Oil

  • 56.7 grams Vegetable Oil

Directions

For coconut crust Combine Golden Dipt Panko Japanese Style Bread Crumbs and Snowflake Coconut and place aside.Dredge snapper fillets, presentation side down, into Golden Dipt Pre-Batter Mix.Then, press gently into the coconut crust, coating only one side of the fish fillet.Heat vegetable oil and a touch of olive oil (for taste) to just below the smoking point.Place the coated fish fillets crust down in the pan and sautee until golden brown.Finish cooking on the skin side.Serve with black beans and rice, spinach and mango relish.

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