Coconut Crusted Fish
4 tilapia filets (or other firm-fleshed white fish)
3 large eggs
1/2 teaspoon sriracha
1 cup regular (old-fashioned) rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup ground flax
2 teaspoons salt
1 teaspoon paprika
1. Preheat oven to 375F. Combine dry ingredients in a food processor or mix very well. Pour into a flat, open container or a large resealable bag. Beat eggs with a fork in a large, shallow bowl.
2. Dip each fish filet in eggs until well-coated, then place in bag with oats. Gently turn to coat well and repeat for remaining filets.
3. Place on a non-stick or oiled pan and bake for 20 minutes, or until filets are crispy and golden and flake easily with a fork.
Treehouse tip: This recipe doubles well, and leftovers are delicious for sandwiches on fluffy buns with pickles. Picky eaters may want a side of salsa or ketchup for dipping!