Modified by: Tammy Reese, from the Ohio Department of Natural Resources recipe
Yield: 4 Servings
You can use any panfish or walleye available, just pat it dry with paper towels before coating. Consider using an air fryer to get the crunch without the added fat.
Ingredients for Pina Colada Dipping Sauce:
- 1⁄2 cup sour cream
- 1⁄4 cup pina colada nonalcoholic drink mix
- 1⁄4 cup crushed pineapple (canned)
- 2 tbsp. granulated sugar
Ingredients for Fish:
- 6-8 cups canola oil (as required by fryer)
- 1 lb. panfish fillets or walleye
- 1 1⁄2 cups all-purpose flour
- 2 tbsp. granulated sugar
- 1 Tbsp. Tajin seasoning or for a less spicy option, ¼ tsp of salt and 1 tbsp. of lime zest
- 1 cup milk
- 2 tbsp. Coconut Rum (Optional)
- 1 cup panko bread crumbs
- 1⁄2 cup flaked coconut
Directions:
- Prepare pina colada dipping sauce first by combining all the ingredients. Cover and let chill in the fridge while you make the fish.
- Heat oil to 350 F.
- Measure 3/4 cup of flour into a medium bowl.
- In another medium bowl, mix together the remaining 3/4 cup flour, sugar, and Tajin seasoning. If you are making a less spicy verion, add the ¼ teaspoon of salt to the flour. Stir in milk and rum to create a batter. If you are making the less spicy version, add the lime zest to the batter. Let stand for 5 minutes.
- While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
- To batter the fish, coat each one in flour, then wet batter, then coat with the panko/coconut mixture. Arrange fish on a plate until all are battered.
- Fry the fish by dropping six at a time into the hot oil for 2 to 3 minutes or until the fish are golden brown. Remove fish and place on a rack or paper towels to drain.
