Description
A delicious recipe for Coconut Crusted Fish served with a refreshing Mango Salsa.
Ingredients
Scale
- 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)
- 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 mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and refrigerate while preparing the fish.
- Prepare the coating: In three separate shallow dishes, place flour (seasoned with salt and pepper), beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Coat the fish: Dredge each fish fillet first in flour, then dip in egg, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- Cook the fish: Heat coconut oil in a skillet over medium heat. Cook the fish for 3-4 minutes per side, or until golden brown and cooked through.
- Serve: Plate the fish and top generously with fresh mango salsa.
Notes
- For added heat, include more jalapeño in the salsa.
- Ensure the oil is hot enough before adding the fish to achieve a crispy coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg