Home
  MFP Products
  Services
  Key Differentiators
  Tradeshow Calendar
Coconut Insights
  FAQ
  About Us
  Inquiry
  Site Map








Search


COCONUT INSIGHTS
 
Recommended Recipe - Coconut-Almond Snapper Fingers

INGREDIENTS
  • 1 cup unblanched whole almonds
  • 2 cups freshly grated coconut or unsweetened dried coconut flakes
  • 1 1/2 cups flour
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 cups coconut milk
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons hot pepper sauce
  • 1 1/2 pounds snapper fillets, cut into 3- to 4-inch "fingers"
  • Canola or peanut oil for deep-frying

PREPARATION

Preheat oven to 350 degrees.

Spread almonds on a baking sheet and toast for 12 minutes. If using fresh coconut, reduce oven temperature to 225 degrees. Spread fresh coconut on a baking sheet and bake 15 minutes until dry but not toasted.

Using a food processor, finely chop the toasted almonds. Combine them with grated coconut and mix well. Put flour into another bowl and season with salt and pepper Pour the coconut milk into a different bowl. Add the cayenne and hot pepper sauce and mix.

Season the snapper fingers with salt and pepper. Dip them in the coconut milk, coating completely, then dredge them in the flour. Shake off excess and submerge them again in coconut milk mixture. Toss the fingers in the dried coconut mixture, coating them fully. Set them on a large plate.

Heat oil in a large, deep skillet or deep-fryer to 350 degrees. In batches, gently slide in the fish fingers and fry until golden brown on both sides, 2 to 3 minutes. Drain on paper towels and serve. Makes 6 servings.


 

  Top




PRODUCTS HIGHLIGHT


 
 
  Coconut milk in bulk
Natural aqueous extract of mature coconut kernel in the purest form An emulsion of fat-protein-water from coconut kernel, ..
More...
 

 
 
  MeritO organic coconut milk 2840ml
Our MeritO organic coconut milk pack in A-10 can, 2840ml. Pack size for hotel and resturant..
More...
 
 
 


Copyright © 2005 Merit Food Products
Site by Redlab