Coconut Crusted Flounder

5 people
Prep Time:
00h 00
Cook Time:
00h 30

Like crispy? You’ll love coconut crusted flounder. Garlic, onions and coconut impart distinctive flavors, sweetened by the chili orange dipping sauce. 

Credit: This inspiring recipe is brought to you by Dinners For A Year And Beyond.

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Ingredients and Method


  • canola oil
  • 5 flounder
  • 1 cup panko bread crumbs
  • 1 cup shreaded sweetened coconut
  • 2 large eggs
  • kosher salt
  • freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 x 6 ounce jar orange marmalade
  • 1/4 cup Asian garlic chili sauce
  • 1/2 lime, juiced


  1. Heat oil in a large saute pan over medium high heat.
  2. In pie plate, combine the panko and coconut. In another pie plate, beat eggs and dash of salt and pepper. In a third pie plate, mix flour, onion and garlic powder together.
  3. Dredge fish in flour, then eggs, then the panko/coconut.
  4. Saute in batches, until crisp and golden brown; 3 - 4 minutes per side watching carefully so the coconut does nut burn. Drain on a paper towel-lined sheet tray. Serve hot with Chili Orange Dipping Sauce on the side.
  5. FOR THE CHILI ORANGE DIPPING SAUCE: Mix all ingredients in a small bowl.