Coconut Crusted Fish with Amber Aioli
Amber Aioli:
1/3 C Mayo
2 T Amber Beer
1/2 t Garlic Powder
1/2 t Onion Powder
Combine all ingredients. Add flower/more beer as needed to achieve a good amber flavor without thinning the consistency too much.
Coconut Crusted Fish:
4 White Fish Filets
3 Tbsp. Coconut Oil
1/3 C. Coconut Flour
1 Egg
1/4 C. Milk
2/3 C. Shredded Coconut
Salt, Pepper to Taste
Heat oil on medium/high heat. Put flour in bowl. Whisk egg and milk together in a second bowl. On a plate, combine shredded coconut and salt/pepper.
Dredge filets in flour, then egg mixture, then shredded coconut. Place in oil. Cook for 3-5 minutes on each side, until golden brown. Place on paper towel to absorb excess oil.
*Was also served with lemon curd and edible flowers
1/3 C Mayo
2 T Amber Beer
1/2 t Garlic Powder
1/2 t Onion Powder
Combine all ingredients. Add flower/more beer as needed to achieve a good amber flavor without thinning the consistency too much.
Coconut Crusted Fish:
4 White Fish Filets
3 Tbsp. Coconut Oil
1/3 C. Coconut Flour
1 Egg
1/4 C. Milk
2/3 C. Shredded Coconut
Salt, Pepper to Taste
Heat oil on medium/high heat. Put flour in bowl. Whisk egg and milk together in a second bowl. On a plate, combine shredded coconut and salt/pepper.
Dredge filets in flour, then egg mixture, then shredded coconut. Place in oil. Cook for 3-5 minutes on each side, until golden brown. Place on paper towel to absorb excess oil.
