Ingredients:
- 2 bass fillets
- 1 package shredded coconut
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- Salt & pepper
- Extra-light olive oil
Method:
Make egg wash by combining 1 egg with milk in a large mixing bowl. In another bowl, combine flour and salt and pepper (to taste). On a cookie sheet or large plate, spread coconut out into a 1 inch layer. Take wet bass fillets (I store my fillets in a bowl of cold water as I prepare other ingredients), dredge in flour. Shake off excess.
Dip in egg wash, then carefully lay onto bed of coconut. Gently press fillet into the coconut. Carefully turn over, press other side into coconut. Ensure the entire fillet is coated with coconut. Place carefully into a preheated skillet with ¼ inch of olive oil. Cook over medium heat until coconut is brown on one side, turn fillet and cook until coconut is brown and fish is done. Carefully remove and drain on baker's rack.
