• 2 teaspoons Salt
  • 2 teaspoons Sugar
  • 2 cups Flaked Coconut
  • 1 cup Corn Starch
  • 1/4 cup Flour
  • 2 Eggs (beaten)
  • 1/4 cup Water
  • Deep fryer or deep skillet
  • Vegetable Oil (for deep frying)
  • Honey Mustard Dressing


Trim sea bass so the pieces will measure 4" long and about 2” wide. Sprinkles sugar and salt over bass and place in a zip lock bag and marinate in refrigerator for 2 hours. When bass is ready to be prepared, remove from ziplock and pat dry lightly with paper towel.

Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry fish. Dip bas chunks in egg wash and then place bass breast in coconut mixture, coated well. Carefully place bass in hot oil and cook until lightly golden. Remove and place on a paper towel.

When frying bass do not crowd and keep a check on the oil so it does not burn. The coconut bass can be served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side.

For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow.

Serving fresh sauteed pineapple is also great with a pork entree.