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Rich Coconut Crusted Fish with Mango Salsa

A delightful dish of crispy coconut-coated fish paired with a refreshing mango salsa, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Seafood, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 fillets fish fillets (such as cod or tilapia) Any firm white fish can be used.
  • 1 cup shredded coconut For the crunchy coating.
  • 1 cup panko breadcrumbs Adds extra crunch.
  • 2 large eggs For dipping the fish.
  • 1 teaspoon salt To season fish.
  • ½ teaspoon black pepper To season fish.
For the Mango Salsa
  • 1 large mango (diced) For a sweet and tangy topping.
  • ¼ cup red onion (diced) Adds a bite to the salsa.
  • ¼ cup cilantro (chopped) For freshness.
  • 2 tablespoons lime juice For acidity and flavor.

Method
 

Preparation
  1. Rinse and pat dry the fish fillets. Season both sides with salt and black pepper, setting them aside.
  2. In a bowl, beat the eggs. In another bowl, mix the shredded coconut with the panko breadcrumbs until evenly combined.
Coating and Cooking
  1. Take each fish fillet, dip it into the egg mixture, and then coat it thoroughly with the coconut-panko mix.
  2. Heat a non-stick frying pan over medium heat with a little oil. Once hot, carefully add the coated fish fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Prepare Salsa
  1. While the fish is cooking, combine diced mango, red onion, cilantro, and lime juice in a bowl. Mix well and season with a touch of salt if desired.
Serving
  1. Once the fish is cooked, serve it hot, topped with the fresh mango salsa. Enjoy with rice or a fresh green salad.

Notes

Use fresh mango, or substitute with diced pineapple if not in season. Ensure oil is hot before adding fish to achieve a crispy texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.