Ingredients
Scale
For the Fish:
- 4 white fish fillets (cod, tilapia, or haddock)
- 1 cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp cooking oil
For the Mango Salsa:
- 1 large ripe mango (diced)
- ½ small red onion (finely chopped)
- 1 small red chili or jalapeño (minced, optional)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro (chopped)
- Salt to taste
Instructions
- In a medium bowl, mix mango, red onion, chili, lime juice, and cilantro. Season with salt and toss gently. Set aside.
- Prepare three shallow bowls: place seasoned flour in the first, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
- Pat fish fillets dry. Dredge each fillet in flour, dip in beaten eggs, then press into the coconut-panko mixture until well coated.
- Heat oil in a large skillet over medium heat until hot.
- Cook the fish for 3–4 minutes per side until golden brown and cooked through.
- Transfer cooked fillets to a paper towel-lined plate to drain excess oil.
- Serve immediately, topped with mango salsa.
Notes
For a spicier version, add a pinch of cayenne pepper to the flour mixture.
You can bake instead of fry: place coated fillets on a parchment-lined tray, spray lightly with oil, and bake at 200°C (400°F) for 12–15 minutes.
Use fresh, ripe mango for the best flavor.
- Prep Time: 15
- Cook Time: 10