Description
Coconut Crusted Fish with Mango Salsa is a delightful tropical-inspired main course featuring crispy, golden pan-fried white fish fillets coated in a sweet coconut and panko breadcrumb crust, served with a fresh and zesty mango salsa. This recipe combines the crunch of toasted coconut with the vibrant flavors of mango, red bell pepper, lime, and cilantro, creating a perfect balance of textures and tastes for a light yet satisfying seafood dinner.
Ingredients
Scale
Fish and Coating
- 4 white fish fillets such as tilapia or cod
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 tablespoons vegetable oil
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey
- Pinch of salt
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels, then season both sides evenly with salt and black pepper to enhance flavor.
- Set up the Dredging Station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of shredded sweetened coconut, panko breadcrumbs, paprika, and garlic powder.
- Coat the Fish: Dip each fish fillet first into the flour, shaking off excess, then into the beaten eggs, and finally press into the coconut and breadcrumb mixture until fully coated on all sides.
- Heat the Oil: In a large skillet over medium heat, warm the vegetable oil until shimmering but not smoking, ensuring a crispy crust upon frying.
- Cook the Fish: Carefully place the coated fillets into the hot oil and cook for 3 to 4 minutes per side, turning gently, until the crust is golden brown and the fish is cooked through and flakes easily with a fork.
- Make the Mango Salsa: In a separate bowl, combine diced mango, finely chopped red bell pepper, red onion, fresh cilantro, lime juice, honey, and a pinch of salt, tossing gently to mix the fresh tropical flavors.
- Serve: Plate the crispy coconut crusted fish fillets and top each with a generous spoonful of mango salsa. Enjoy immediately for the best texture and taste.
Notes
- For a less sweet crust, substitute sweetened shredded coconut with unsweetened shredded coconut.
- This dish pairs wonderfully with steamed rice, quinoa, or a fresh green salad for a complete meal.
- Ensure the oil is hot enough before frying to avoid a soggy crust.
- Fresh fish fillets work best for this recipe; if using frozen, thaw completely and pat dry before cooking.
