Description
Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish featuring tender white fish fillets coated in a crispy coconut and panko breadcrumb crust, pan-fried to golden perfection. Topped with a fresh, zesty mango salsa, this recipe balances sweet, savory, and spicy flavors for an easy yet impressive meal perfect for any occasion.
Ingredients
Scale
Fish and Coating
- 4 white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 cup shredded coconut (unsweetened)
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp coconut oil or olive oil (for frying)
Mango Salsa
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, minced (optional, for heat)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt to taste
Instructions
- Prepare the salsa: In a bowl, combine diced mango, bell pepper, red onion, jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Mix well to combine and refrigerate the salsa while you prepare the fish coats and cook the fillets.
- Prepare the coating: Set up three shallow dishes: one with all-purpose flour seasoned with salt and pepper, the second with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs. These will be used to dredge the fish fillets in sequence.
- Coat the fish: Take each fish fillet and dredge it first in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, ensuring the entire fillet is coated. Lastly, press the fillet firmly into the coconut-panko mixture so the coating adheres evenly on all sides.
- Cook the fish: Heat the coconut or olive oil in a skillet over medium heat. Once hot, cook each coated fish fillet for 3-4 minutes on each side or until the crust is golden brown and the fish is cooked through and flakes easily with a fork.
- Serve: Plate the cooked fish fillets and spoon a generous amount of the fresh mango salsa on top or alongside. Serve immediately for a delightful combination of crispy, juicy, and tangy flavors.
Notes
- Ensure the oil is hot enough before adding fish to prevent sticking and achieve a crisp crust.
- For a spicier salsa, include the jalapeño seeds or add more minced jalapeño.
- Use fresh fish for best texture and flavor; fillets should be about 4-6 ounces each.
- Unsweetened shredded coconut keeps the balance between sweet and savory without overpowering the dish.
- If you prefer baking over frying, bake coated fillets at 400°F (200°C) for 12-15 minutes until golden and cooked through.
