This is really just an adaptation of a Paula Deen recipe for coconut shrimp, but obviously, shrimp are not kashrut. I thought grouper would be a good substitute with the caveat that you need to handle it a little more gently when frying.
- 1/2 cup orange marmalade
- 4 teaspoons rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- peanut oil, for frying
- 1/2 cup all-purpose flour
- 1 teaspoon kosher sea salt
- 1/2 teaspoon baking powder
- 2/3 cup coconut water
- 2 cups shredded sweetened coconut
- 1/2 cup breadcrumbs
- 1 lb grouper*
Dipping Sauce: Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
Grouper: In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F. Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the coconut water and whisk until smooth. Let the batter stand for 15 minutes. In a wide, shallow bowl or plate, toss the coconut and bread crumbs together. Carefully put the grouper into the batter. Remove the grouper and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the grouper in the hot oil for 2-3 minutes per side or until brown. Use a slotted spoon to carefully transfer the grouper to a baking sheet lined with paper towels. Serve the grouper with the dipping sauce.
*Some tips for buying fish: Buy from reputable fish mongers (preferably kosher ones and always watch for ‘species substitutions’). If it smells like fish, it’s not fresh. Fresh fish doesn’t smell like fish. Look for clear eyes and firm flesh. If the eyes look cloudy or the flesh is squishy, the fish is probably as old and nasty as it looks.