A Different Kind of Fish and Chips and a Giveaway

This post also could have been titled: Double-dipped Coconut Fish Nuggets and Eggplant Fries


I know, fish nuggets and eggplant fries don’t sound like the most delectable dinner you’ve ever had, but I promise this twist on traditional fish and chips is delicious!

The best part? You can win the coconut I used as the coating for the fish nuggets! Which by the way remind me of the fish sticks I used to eat as a kid, the only way I would eat fish (dipped in LOTS of ketchup). I love the texture and consistency of this shredded coconut by Tropical Traditions. It’s really fine and made for a great coating, I didn’t need any flour! I highly recommend it for all of your coconut needs!


The giveaway will run from January 19-February 2! Some of the entries you can enter everyday, so come back!

Double-Dipped Coconut Fish Nuggets

Serves 4

1 pound fish (cod, tilapia or snapper)

2 eggs, beaten

1/2 cup shredded coconut

sea salt, garlic powder and pepper to taste

2-4 tbsp coconut oil 

  1. Rinse fish fillets in cold water and set on a plate
  2. Cut fish into nuggets, making sure to follow the lines of the filet
  3. Place eggs in one dish and coconut and seasonings in another
  4. Dip fish sticks in egg, then coconut; reserve to a plate
  5. Repeat step 4; return each piece to the plate
  6. Put 1-2 tablespoons coconut oil in a large skillet and heat oil on medium high
  7. Place half the the fish sticks in the pan, leaving enough room around them so that they aren’t crowded
  8. Cook for a few minutes on each side, until well browned, then remove fish nuggets to a plate lined with a paper towel
  9. Add oil –2 tablespoons coconut oil to pan and fry remaining batch of fish sticks
  10. Serve with your choice of dipping sauce and enjoy!

Eggplant Fries

Serves 4

1 medium-large eggplant

olive oil

sea salt, garlic powder and pepper to taste

1. Preheat oven to 400 degrees.
2. Slice the eggplant into medallions, then cut into French fry-like strips.
3. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with sea salt, garlic powder and pepper.
4. Bake for 20-25 minutes, until the majority of them are browned and crispy.
5. Re-season with a bit more salt and pepper, and let cool slightly before removing from pan.
6. Serve them with your fish nuggets!
Don’t forget to enter to win 1 gallon of shredded coconut!
I’m sure by now, you know that I love coconut oil! Still not sure how to use it? There are hundreds of ways! Check it out!
[Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.]
[If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.]

31 thoughts on “A Different Kind of Fish and Chips and a Giveaway

  1. Pingback: Organic Shredded Coconut | Tropical Traditions Special Deals

  2. your fish nuggets sound wonderful! One thing I might try is a recipe I saw recently for breakfast/energy/snack bars.
    Mary Beth Elderton

  3. I recently ordered white eggplant seeds to grow in our home garden. This recipe sounds like a winner. I particularly like that I don’t need breading. Our family of six use virgin coconut oil in green smoothies, We also use it on our skin
    as a moisturizer.

  4. Pingback: What I’m Loving Now (January) | Sarah Lynn Smile

  5. I would use coconut in trail mix, cooking and baking, would love to try your recipe. I also like to keep coconut in my emergency food supplies.

  6. Pingback: 25+ Dairy-Free Ketogenic Recipes | Ditch The Wheat

  7. Pingback: October Unprocessed: Recipe Inspiration | Whole Sweet Health

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