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Crispy Coconut Crusted Fish

Crispy, crunchy are a few words that comes to mind when eating this Coconut Crusted Fish, this recipe is gluten free and prepared by baking.

already cooked this dish.
  • Total: 45min
    Preparation: 15min
    Cooking: 10min
    Wait: 20min
  • Portions: 4.00
  • Difficulty: Easy


  • Baking dish
  • Oven

Nutritional information 269kcal = 1,123kj /per portion

  • 268.51 Energy
  • 29.80 Grams Protein
  • 7.38 Grams Carbohydrates
  • 3.45 Grams Sugars
  • 879.16 Milligrams Sodium
  • 12.74 Grams Fats


  • 2 Teaspoons Garlic Finely Chopped
  • 15 grams MAGGI® Season-Up Fish
  • 3 Units Eggs Beaten
  • 1/4 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
  • 1 Cup Coconut Shredded
  • 1 Pound Fish, Snapper, Mixed Species, Raw


    1. In a mixing bowl season fish with 2 tsp MAGGI SEASON UP, FISH FLAVOUR and chopped garlic. Allow to marinate to twenty (20) minutes.

    2. In another mixing bowl using a whisk combine eggs and NESTLE CARNATION EVAPORATED LIGHT MILK. Finally in another mixing place shredded coconut.

    3. To coat fish, working in batches; first coat fish in egg mixture and then shredded coconut.

    4. Place crusted fish on a baking tray greased with pan spray. In an oven preheated at 325 degrees F bake fish for approximately 15 to 20 minutes.

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