Coconut Fish with Piña Colada Sauce


Coconut Fish with Piña Colada Sauce

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
  • 1⁄4 tsp. salt
  • 1 cup milk
  • 2 Tbsp. Coconut Rum
  • 1 cup panko Japanese-style bread crumbs
  • 1⁄2 cup flaked coconut


  1. Prepare pina colada dipping sauce first by combining all the ingredients.
  2. Cover and let chill in the fridge while you make the fish.
  3. Heat oil to 350°F.
  4. Measure 3/4 cup of flour into a medium bowl.
  5. In another medium bowl, mix together the remaining 3/4 cup flour, sugar, and salt. Stir in milk and rum to create a batter. Let stand for five minutes.
  6. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
  7. 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.
  8. 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.
  9. Remove fish and place on a rack or paper towels to drain.


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