Coconut Crusted Fish with Mango Salsa Recipe
Coconut Crusted Fish with Mango Salsa is a vibrant, tropical dish featuring tender fish fillets coated in a crispy mixture of shredded coconut and breadcrumbs, pan-fried to golden perfection. Paired with a fresh, zesty mango salsa bursting with the sweetness of mango, the crunch of red onion and bell pepper, and a spicy kick from jalapeño, this recipe offers a delightful balance of flavors and textures ideal for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tropical/Caribbean-inspired
Ingredients
Scale
Fish Coating
- 4 fillets Fish (tilapia or cod) (Choose fresh fillets for best flavor.)
- 1 cup Shredded coconut (For the crunchy coating.)
- 1/2 cup Breadcrumbs (Adds texture to the crust.)
- 1 teaspoon Salt (Enhances flavor.)
- 1/2 teaspoon Black pepper (For seasoning.)
- 1 teaspoon Garlic powder (Adds depth of flavor.)
- 1 teaspoon Paprika (For color and flavor.)
- 2 large Eggs, beaten (Helps the coating stick.)
- 1/4 cup All-purpose flour (For dredging the fish.)
Mango Salsa
- 1 ripe Mango, diced (Fresh and sweet.)
- 1/2 cup Red onion, finely chopped (Adds crunch and flavor.)
- 1 medium Red bell pepper, diced (For sweetness and color.)
- 1 medium Jalapeño, seeded and minced (Adds heat; adjust to taste.)
- Juice of 1 lime (For acidity and brightness.)
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Prepare the coating mixture: In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix well to ensure even seasoning throughout the coating.
- Set up dredging stations: In a separate shallow dish, place the beaten eggs. In another dish, add the all-purpose flour. These will be used to coat the fish before applying the coconut mixture.
- Coat the fish fillets: Dredge each fish fillet first in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finally, press the fillet firmly into the coconut mixture to cover all sides. Repeat this process for all fillets to ensure an even crisp coating.
- Heat the oil: Pour oil into a large skillet and heat over medium heat. Test the temperature by dropping a small piece of fish in; if it sizzles immediately, the oil is ready.
- Cook the fish: Carefully add the coated fish fillets to the hot skillet. Fry for 4-5 minutes on each side until the crust is golden brown and the fish is cooked through. Avoid overcrowding the pan to maintain proper heat.
- Drain excess oil: Once cooked, transfer the fish to a plate lined with paper towels to absorb any excess oil and keep the crust crispy.
- Prepare the mango salsa: In a mixing bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and add salt to taste.
- Toss the salsa: Gently mix the salsa ingredients to combine all the flavors. Add chopped cilantro for a fresh herbal note and toss lightly again.
- Serve: Plate the crispy coconut crusted fish fillets and top them generously with the fresh mango salsa. Serve immediately for the best texture and flavor.
Notes
- Use fresh fish fillets for the best texture and flavor.
- Adjust jalapeño quantity based on your preferred spice level.
- Shredded coconut can be toasted lightly in a dry pan before mixing for extra flavor, but this is optional.
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour alternative.
- Serve with steamed rice or a light green salad to round out the meal.
Keywords: Coconut crusted fish, mango salsa, pan-fried fish, tropical fish recipe, crispy fish fillets, mango salsa recipe
