From Loaves & Fishes Foodstore:

Tipping the Scales

We’ve partnered with Braun Seafood since the beginning — truly, they’ve been our fish purveyor the whole time we’ve been open. They’re lovely.

One of our favorites? Coconut-crusted fluke or flounder. It’s incredible.

We have it in the case right now — it’s wild. It’s so good you can eat it cold.

Freshly seared from the pan? Even better. And it reheats beautifully, too — so moist.

The coconut crusting is just right — not too sweet. You get that nuttiness without it being overpowering.

We use a really good coconut for it, and the pairing of that toasty crust with the freshness of the fish, a little lime, maybe a dipping sauce… it’s amazing.

Coconut Crusted Flounder with Chili-Lime Tartar Sauce (Serves 4–6)

From Loaves & Fishes Farm Series Cookbook: Braun Seafood

·  2 pounds flounder or fluke filets

·  2 tablespoons freshly squeezed lemon juice

·  Kosher salt and freshly ground black pepper to taste

·  1 cup all-purpose flour

·  2 large eggs

·  ¼ cup water

·  1 cup sweetened flaked coconut

·  3 cups panko bread crumbs

·  ¾ teaspoon ground cumin

·  Canola or peanut oil, for frying

·  1 lemon, cut into wedges

Instructions

Lay out filets and season with lemon juice, salt, and pepper.

Prepare dredging station:

• Flour in one dish

• Whisked eggs + water in another

• Coconut, panko, and cumin in the third

Dredge fish in flour, then egg, then coconut-panko mix. Place on a parchment-lined tray.

Heat ½ inch of oil in a skillet. Fry filets in batches, browning each side. Drain on paper towels. Season and serve with lemon wedges and tartar sauce.

Chili-Lime Tartar Sauce

·  1 cup mayonnaise

·  1 tablespoon grainy mustard

·  1 teaspoon chili powder

· 1 teaspoon smoked Spanish paprika

·  Zest + juice of 1 lime

· 2 tablespoons chopped cornichons

·  Pinch of kosher salt

Whisk everything together. Serve alongside the fish.

Contacts

🌐 Loaves & Fishes Foodstore

🌐 Braun Seafood

🌐 Loaves & Fishes Farm Series Cookbook: Pike Farms

Lead-in Image

Loaves & Fishes Foodstore/ Photo by Conor Harrigan