Sweet Potato Coconut Crusted Snapper
The aromatic curry and sweet coconut pairs beautifully and is sure to satisfy!
Snapper is a light white fish with a somewhat firm texture and can take on the boldest of flavors. Easy to make, tastes great and restaurant quality.
I always make a little extra crust for hash browns or sweet potato cakes.
Sweet Potato Coconut Crusted Snapper Instructions
Coconut Crusted Snapper Step 1: Preheat the oven to 400° F.
Coconut Crusted Snapper Step 2: In a food processer with the grater attachment, shred the peeled sweet potatoes. Toss with the coconut flakes, curry powder and salt & pepper.
Coconut Crusted Snapper Step 3: Place into a shallow dish and set aside. Whisk the egg whites until foamy and place into another shallow dish. Dip the flesh side of the fish in the egg whites and then into the sweet potato crust. Press down to make sure the crust sticks.
Coconut Crusted Snapper Step 4: On medium high heat up a 12” sauté pan then add the oil until it is hot, but not smoking. Carefully place the fish crust side down into the pan and cook until golden brown... 3-4 minutes.
Coconut Crusted Snapper Step 5: With a fish spatula, gently turn the fish to the skin side and crank up the heat to high. Crisp the skin for about one minute and then finish in the oven. Bake for 5-6 minutes longer.
Top Coconut Crusted Snapper Kitchen Tools
Food Processor, Sauce Pans, Glass Containers
Chef Cynthia's Tips & Techniques: Sweet Potato Coconut Crusted Snapper!