Crunchy Coconut Fish Nuggets with Creamy Avocado Dip
Prep Time10mins
Cook Time20mins
Total Time30mins
Servings: 15nuggets
Calories: 446kcal
Course: Appetizer, Snack
Cuisine: American
Crunchy fish nuggets crusted with seasoned shredded coconut and paired with a creamy avocado dip. A combination that will make you wonder how you had the regular version with tartar sauce all your life!
Ingredients
5ozTilapia or other White Fish Fillet, 142g
⅛tspeach Salt & Pepper
4TbspShredded Coconut, 20g
¼tspGarlic Powder
¼tspDried Basil/Oregano
¼tspPaprika
⅛tspSalt & Pepper, each
½Egg, for coating
Cooking spray/oil, for greasing
Avocado Dip:
½medium Avocado, ½ cup sliced, 75g
2TbspGreek Yogurt, 25g
1TbspCilantro, Chopped
½tspLemon Juice
⅛tspSalt & Pepper, each
Instructions
Preheat oven to 400°F, or use an air fryer.
Line a baking sheet with parchment paper and lightly grease with cooking spray or oil.
Slice fillet into 1” pieces and season with salt and pepper.
Combine shredded coconut and seasonings in a shallow bowl, and whisk egg in another.
Dredge each strip in egg, followed by coconut mixture, and place on prepared baking sheet.
Bake for 12 minutes or until fish flakes when tested with a fork.
Avocado Dip
Place all the ingredients for the dip in a food processor and pulse for 20 seconds until creamy.
Notes
Storage:
Fridge: Cooked, in an airtight container for 3-4 days. Bake at 350°F for 7 minutes to reheat.
Freeze raw: Place on cookie sheet and transfer to freezer safe bag when completely frozen. Defrost before cooking, and bake for 15 minutes to cook.
Freeze cooked: Let cool and place in freezer bag. Bake at 400°F for 7 minutes to reheat.
Nutrition:
Servings: 15 nuggets + ¾ cup dip | Serving size: 15 nuggets + ¾ cup dip