Feeding Littles: Pineapple Coconut Fish Bites

Hey, I'm back! And after no less than one year, I've finally got another Feeding Littles post for you. I thought of these when I first started the series but, for whatever reason, never featured them. I think I was worried about wasting a whole pack of cod if they didn't turn out well. But I'm happy to announce that, this afternoon, I concocted a batch that the kids not only ate, but all asked for seconds of! I actually had to cut them off so there would be enough for a couple more lunch times. So without further ado, I present for your delectation and delight...
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What you'll need:

  • 2 tbsp. coconut oil
  • 9 oz. coconut flakes (about 2/3rds of a standard-sized bag)
  • 2 cups flour  
  • 3 eggs 
  • 3 tablespoons pineapple juice (from canned pineapple)
  • 16 oz. frozen cod fillets
  • Salt
Preheat the oven to 400°. Coat a tin foil-lined, rimmed cookie sheet with coconut oil. 

Prepare the assembly line: beat the eggs and pineapple juice together in a bowl and set them aside. In another bowl, toss the coconut flakes with about three tablespoons of flour and set it aside as well. Set aside the remaining flour in a third container (I find a container with a lid to be ideal, so four or five pieces of fish can be toss-coated in one second).

Leaving the cod in its original packaging, let the fillets thaw in cool water in your sink just long enough that the outsides are no longer rock hard. Remove them from their individual wrappers and pat them dry with paper towels. Cut them into cubes or strips - whatever is preferable for your kids (I cut mine mostly into cubes of about 2 in.). Lightly salt the fish and, if you are using a portable cutting board, move your board closer to the assembly line.

Dredge four or five pieces of the fish in the flour. Then dredge them in the egg mixture. Finish with the coconut flakes. Line the coated pieces of fish on the cookie sheet, leaving a bit of space between each one. Cook for about 40 minutes (turning after about 20), or until the coconut flakes have lightly browned. Depending on how small you cut yours, this will make around 30-40 fish bites.

Store extras in the freezer and reheat them at 400° for 15 minutes for future lunches.

9 comments:

  1. I'm going to make sure Katie knows about this - it sounds really good.

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    1. Thanks mom! I snuck a few of them myself and really loved them.

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  2. I find the finely shredded unsweetened coconut from WinCo's bulk foods section to be especially good for coating things like this. The finer texture sticks better to things.

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    1. I didn't even think of checking the bulk section, but that sounds like it would be the way to go. Added bonus: no tiny bag of coconut left over to try to find something to do with!

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  3. mmmm that looks so good. I love coconut shrimp, so i might need to try these. And maybe let Owen have a bite or two:)

    ~Jen

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    1. Once I find a good Bloomin Onion recipe, I wanna make coconut shrimp and have an Outback night. Mmmmmm...

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    2. OOOOOoh girl. That place is my jam.

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  4. Well, hi there!! These look amazing. Great timing since I've been on a bit of a coconut everything kick lately. Thanks for sharing!

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    1. No problem! Let me know if you make them.

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