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Coconut Fish and Piña Colada Dipping Sauce

You won’t be caught in the rain with extra panfish or walleye if you keep this recipe in your rotation! This tempura-style crunchy fish pairs excellently with the sweet Piña Colada dipping sauce. You can use any panfish or walleye available, just pat it dry with paper towels before coating. This recipe scales up well for an outdoor fish fry, but it works just as well in a home kitchen. Cut the fish into smaller pieces to appease kids and consider using an air fryer to get the crunch without the added fat. Serve this showstopper dish with a light and healthy side like steamed broccoli.    

Yield: 4 servings 


Pina Colada Dipping Sauce: 

  • 1⁄2 cup sour cream 
  • 1⁄4 cup pina colada nonalcoholic drink mix 
  • 1⁄4 cup crushed pineapple (canned) 
  • 2 tablespoons granulated sugar 


  • 6 -8 cups canola oil (as required by fryer) 
  • 1 lb panfish fillets 
  • 1 1⁄2 cups all-purpose flour 
  • 2 tablespoons granulated sugar 
  • 1⁄4 teaspoon salt 
  • 1 cup milk 
  • 2 tablespoons Captain Morgan Parrot Bay Coconut Rum® (Optional) 
  • 1 cup panko Japanese-style bread crumbs 
  • 1⁄2 cup flaked coconut 


  1. Prepare pina colada dipping sauce first by combining all the ingredients. 
  2. Cover and let chill in the fridge while you make the fish. 
  3. Heat oil to 350°F. 
  4. Measure 3/4 cup of flour into a medium bowl. 
  5. In another medium bowl, mix together the remaining 3/4 cup flour, sugar, and salt. Stir in milk and rum to create a batter. Let stand for five minutes. 
  6. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl. 
  7. To batter the fish, coat each one in flour, then wet batter, then coat with the panko/coconut mixture. Arrange fish on a plate until all are battered. 
  8. Fry the fish by dropping six at a time into the hot oil for 2 to 3 minutes or until the fish are golden brown. 
  9. Remove fish and place on a rack or paper towels to drain. 

See How It's Done!