Go Back

Rich Coconut Crusted Fish with Mango Salsa

A delightful blend of tender, flaky fish coated in a crispy coconut crust, paired with refreshing mango salsa for a tropical treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Summer, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound Fish fillets (such as tilapia, cod, or snapper) Choose a mild white fish.
  • 1/2 cup All-purpose flour
  • 2 large Eggs Beaten
  • 1 cup Unsweetened shredded coconut Use for coating.
  • Salt and pepper To taste
  • Olive oil For cooking
For the Mango Salsa
  • 1 Ripe mango Diced
  • 1/4 cup Red onion Diced
  • 1/4 cup Fresh cilantro Chopped
  • 1 tablespoon Lime juice Freshly squeezed from 1 lime
  • a pinch Chili flakes Optional

Method
 

Preparation
  1. Season the fish fillets with salt and pepper on both sides. Set aside.
  2. Set up the breading stations: Place the flour in one dish, whisk the eggs in another, and spread out the shredded coconut in a third dish.
Cooking
  1. Dip each fish fillet into the flour, then into the beaten eggs, letting the excess drip off, and finally press into the shredded coconut to coat evenly.
  2. Heat a skillet over medium heat and add olive oil. Once hot, place the coconut-crusted fish in the skillet and cook for about 3-4 minutes on each side until golden brown.
Making the Mango Salsa
  1. In a medium bowl, combine diced mango, red onion, fresh cilantro, lime juice, and optional chili flakes. Mix gently to combine.
Serving
  1. Remove the fish from the skillet and serve hot with a generous scoop of mango salsa on top.

Notes

For the best results, use a mild white fish and ripe mangoes. For added crispiness, consider mixing panko breadcrumbs with the coconut.