Go Back
–+ servings
Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa for a Tropical Escape

This Coconut Crusted Fish with Mango Salsa is a delightful tropical dish that's easy to prepare, healthy, and a crowd-pleaser for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Fresh Fish Mild options like tilapia or cod; also salmon, snapper, catfish, or halibut.
  • 2 large Eggs Beaten.
  • 1/4 cup All-Purpose Flour Gluten-free flour works as well.
For the Crunchy Coating
  • 1 cup Shredded Coconut Ensure it's unsweetened.
  • 1/2 cup Breadcrumbs Use panko for extra crispiness.
  • 1 teaspoon Salt Adjust based on dietary needs.
  • 1/2 teaspoon Black Pepper Fresh cracked is preferred.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • 1 teaspoon Paprika
For the Mango Salsa
  • 1 medium Mango Diced and ripe.
  • 1/2 cup Red Onion Finely chopped.
  • 1 medium Red Bell Pepper Diced; yellow or orange can be a substitute.
  • 1 medium Jalapeño Seeded and minced; adjust for spice preference.
  • 1 lime Juice Freshly squeezed.

Equipment

  • shallow dish
  • Skillet
  • Mixing Bowl
  • paper towels

Method
 

Instructions
  1. In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix well.
  2. Set up a dredging station with beaten eggs and flour in separate shallow dishes.
  3. Dredge each fish fillet in flour, dip in egg mixture, then press firmly into the coconut mixture.
  4. Heat oil in a large skillet over medium heat.
  5. Fry the coated fish fillets for 4-5 minutes on each side.
  6. Drain cooked fish on paper towels.
  7. In a mixing bowl, combine mango, red onion, bell pepper, jalapeño, and lime juice; toss gently.
  8. Serve fish topped with mango salsa.

Nutrition

Serving: 1fillet with salsaCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 125mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 60mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 2 days; keep mango salsa separate. Fish can be frozen before frying for up to 3 months.

Tried this recipe?

Let us know how it was!