Coconut Crusted Fish with Mango Salsa is a tropical-inspired dish that perfectly balances sweet, savory, and zesty flavors. The crispy coconut coating brings out the mild taste of the fish, while the fresh mango salsa adds a burst of refreshing fruitiness and heat. It’s a light yet satisfying meal that’s perfect for summer dinners, family gatherings, or anytime you want to bring a bit of island flavor to your table.
Ingredients
For the Coconut Crusted Fish:
4 white fish fillets (tilapia, cod, or mahi-mahi), about 5 oz each
½ cup all-purpose flour
2 large eggs
1 tablespoon milk or water
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika (optional)
¼ cup coconut oil or neutral oil for frying
Lime wedges, for serving
For the Mango Salsa:
1 ripe mango, peeled and diced
½ red bell pepper, finely chopped
½ small red onion, finely chopped
1 jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Preparation
Step 1: Make the Mango Salsa
In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro. Squeeze fresh lime juice over the top and add a pinch of salt. Mix gently until well combined. Cover and refrigerate for at least 15 minutes to let the flavors meld.
Step 2: Prepare the Breading Station
Set up three shallow bowls. In the first, add the flour and season it with salt and pepper. In the second bowl, whisk the eggs with milk or water. In the third, mix shredded coconut with panko breadcrumbs and a touch of paprika for added color and flavor.
Step 3: Bread the Fish Fillets
Pat the fish fillets dry with paper towels. Dredge each fillet in the seasoned flour, tapping off any excess. Dip into the egg mixture, ensuring it’s fully coated, then press into the coconut-panko mix, pressing firmly to adhere the crust on all sides.
Step 4: Cook the Fish
Heat coconut oil in a large nonstick skillet over medium heat. Once the oil is hot, carefully add the fish fillets. Cook for 3–4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork. You may need to cook in batches depending on your pan size. Transfer to a paper towel-lined plate to drain any excess oil.
Step 5: Serve
Plate the coconut crusted fish and top each portion with a generous spoonful of chilled mango salsa. Serve immediately with lime wedges on the side for a fresh citrus squeeze.
Variations
Tropical Twist: Add diced pineapple or papaya to the salsa for more tropical flair.
Spicy Option: Mix a dash of cayenne pepper into the breadcrumb mix or add extra jalapeño to the salsa.
Gluten-Free: Use almond flour instead of regular flour and gluten-free panko or crushed rice crackers.
Baked Version: Bake the breaded fish at 400°F (200°C) on a parchment-lined tray for 12–15 minutes, flipping halfway.
Cooking Notes
Use firm, flaky fish for best results—tilapia, cod, haddock, or mahi-mahi all work well.
Make sure the oil is hot enough to crisp the coating without soaking it in oil.
To test doneness, insert a fork into the thickest part of the fish—if it flakes easily, it’s ready.
The mango salsa can be made up to 1 day in advance and stored in the refrigerator.