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4 oz all purpose flour
1/4 tsp kosher salt
1/4 tsp black ground pepper
1 cup plain bread crumbs
1 cup shredded coconut
2 large eggs
1 lb, 8 oz white fish (3 oz fish filets)
1. Pre-heat oven to 400˚F
2. Place flour in a shallow pan and add salt and pepper to it, mixing thoroughly.
3. Combine breadcrumbs and coconut in a separate shallow pan, mixing thoroughly.
4. Crack eggs in another shallow pan and whisk them with a fork.
5. Cut fish into strips and dip them first in the flour, shaking off the excess, next into the egg, coating thoroughly and letting the excess drip off, then finally into the coconut/breadcrumb mixture, coating evenly on all sides.
6. Place strips evenly-spaced on a parchment-lined sheet pan and bake until golden brown on the exterior and until the fish has cooked to an internal temperature of 165˚F (about 10 minutes).
