So simple it’s perfect for camping dinners, but I promise you–this recipe will rocket you into the heady stratosphere of Camp Top Chef.
- 1/3 cup unsweetened, shredded coconut
- 1/4 cup sesame seeds
- 1/4 cup Dijon mustard
- 4-4 oz. cod fillets (any white fish will do wonderfully)
- 1/8 cup extra virgin coconut oil
- salt and pepper to taste
In a bowl or on a plate mix together coconut and sesame seeds. Spread Dijon mustard all over fish and press both sides of each fillet into coconut mixture. Melt coconut oil in frying pan over medium heat and cook 4-6 minutes on each side, turning over once only (the coating will start to flake off if you move the fish around too much). When second side is done, remove fish carefully from pan to each individual’s plate. Serve with noodles and stir-fried vegetables. Serves four.
One morning I decided to cook trout for breakfast. Fishing was beautiful up at the river in South Barrier, and I had no trouble catching them. Paired with buttery hash browns and sherried grapefruit halves, it was one of the best breakfasts we ever ate.
For four trout, about 12″ (30 cm.) in length:
- 2 cups seasoned flour
- 2 eggs, beaten
Place your seasoned flour on to a plate, and your beaten eggs into a bowl or plastic container big enough to dip your fish in. Dredge each fish into flour, then into the egg, then back into the flour again. Fry over medium heat until done. Wrap in aluminum foil and transfer to the edge of the coals in your campfire to keep warm until all the trout is fried. Serve with sherried grapefruit halves and hash browns.