Description
Indulge in a tropical escape with this delightful Tropical Coconut Crusted Fish topped with zesty mango salsa. Each crispy, golden fillet is coated in sweet coconut and served with a refreshing mango salsa, making it perfect for summer barbecues or cozy weeknight dinners. Easy to prepare and bursting with flavor, this dish will transport you straight to sun-soaked beaches with every bite.
Ingredients
Scale
- 4 fresh white fish fillets (tilapia or cod, 6 oz each)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1 ripe mango, diced
- 2 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 2 large eggs
- Salt and pepper to taste
- Oil for frying
Instructions
- Rinse and pat dry fish fillets; season both sides with salt and pepper.
- In a bowl, mix shredded coconut and panko breadcrumbs.
- In another bowl, whisk eggs until frothy. Dip each fish fillet into the egg wash, then coat in the coconut-breadcrumb mixture.
- Heat oil in a skillet over medium-high heat. Fry fish until golden brown, about 3-4 minutes per side.
- While the fish cooks, combine diced mango, lime juice, and cilantro in a bowl to make the salsa.
- Serve the crispy fish hot, topped with fresh mango salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (6 oz) with salsa
- Calories: 320
- Sugar: 8g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg