Crispy Panko Crusted Fish
I am seriously obsessed with coconut oil, and have been cooking with it all week. I made this five-minute fish after receiving a care package from Bison Brewing. Excited to try their Honey Basil Ale, I couldn't think of anything better to pair it with than fried fish. The panko absorbs the coconut flavor as it crisps - it's to die for! Smashed sweet potato recipe included!
Ready in: 10 minutes
1 tablespoon virgin coconut oil
2 fillets of your favorite white fish, about 6 oz each
1/3 cup panko bread crumbs
lime wedges to serve
1. Heat the oil in a large non-stick pan over medium-high heat.
2. Pat the fillets dry with a paper towel, then season both sides with salt and pepper.
3. Add the panko to a large dish. Dredge the fish in the panko on both sides, using a spoon to press it on if necessary. The fish is supposed to be lightly coated.
4. Add the fish to the pan. Cook 2 minutes on each side, or until crispy and cooked through. Serve with lime wedges.
Ready in: 15 minutes
2 small sweet potatoes
1 teaspoon coconut oil
1/2 teaspoon cinnamon
1. Peel the sweet potatoes and dice them into small, even-sized cubes.
2. Add them to a pot, and fill with water until they are covered by about an inch. Season with salt. Bring to a boil, then reduce to a simmer, and cook until they are fork tender, about 10 minutes.
3. Drain the water, leaving a bit at the bottom of the pot. Mash them using a potato masher or a fork, then add the coconut oil, cinnamon and a pinch of salt and pepper. Use a whisk to mix, then serve.