Description

A vibrant fusion of tropical flavors and satisfying crunch, this Coconut-Crusted Fish with Mango Salsa recipe features flaky white fish fillets coated in a golden coconut-panko crust, pan-fried or baked to perfection. Topped with a bright, homemade mango salsa—bursting with sweet mango, tangy lime, and fresh cilantro—this dish is light yet indulgent, perfect for weeknight dinners or special occasions. Ready in under 30 minutes with minimal cleanup, it brings a restaurant-quality entrée straight to your kitchen.

Ingredients

Scale

For the Coconut Crusted Fish:

1 pound white fish fillets (such as tilapia or cod)
1 cup shredded unsweetened coconut
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
2 tablespoons coconut oil (for frying)

For the Mango Salsa:

1 ripe mango, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Instructions

Step 1: Preparing the Fish

First, start by rinsing the fish fillets under cold water. This helps to remove any excess moisture and ensures a better crust. Pat the fillets dry with paper towels. This step is crucial as it prevents the coating from becoming soggy. Once dried, set the fish aside on a clean plate while you prepare the crust.

Step 2: Making the Coconut Crust

In a shallow dish, combine the shredded coconut, panko breadcrumbs, garlic powder, salt, and black pepper. Mix these ingredients well to ensure an even distribution of flavors. The combination of coconut and panko creates a delightful crunch that will enhance the fish. This mixture is what gives the fish its signature crispy texture.

Step 3: Preparing the Mango Salsa

While the fish is resting, it’s a great time to prepare the mango salsa. In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Add a pinch of salt to taste. Mix everything together gently. Allow the salsa to sit for a few minutes. This resting time helps the flavors meld beautifully, making the salsa even more delicious.

Step 4: Coating the Fish

Now, it’s time to coat the fish. In another shallow dish, beat the eggs until they are well combined. Take each fish fillet and dip it into the egg mixture, ensuring it is fully coated. Allow any excess egg to drip off before moving to the next step. Then, place the fillet into the coconut and panko mixture. Press gently to ensure the coating adheres well. Repeat this process for all the fillets, making sure they are evenly coated.

Step 5: Cooking the Fish

Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated fish fillets to the skillet. Cook for about 4-5 minutes on each side. You want them to be golden brown and cooked through. Keep an eye on them to avoid burning. Once cooked, remove the fish from the skillet and let it rest on a paper towel-lined plate. This will help absorb any excess oil, keeping your dish light and crispy

Notes

Fish selection: Choose firm, mild-flavored fillets (cod, tilapia, or mahi-mahi) and pat them completely dry for best crust adhesion.
Coconut toast: For deeper flavor, lightly toast the shredded coconut in a dry skillet over medium heat before mixing with panko.
Make-ahead salsa: Prepare the mango salsa up to 2 hours ahead; keep chilled and bring to room temperature before serving to preserve freshness.
Pan-fry tip: Maintain oil temperature around 350 °F (175 °C) to avoid burning the coconut; use a thermometer for accuracy.
Bake option: For a lighter version, bake at 400 °F (205 °C) on a parchment-lined sheet; finish under the broiler for 1–2 minutes to crisp.
Gluten-free adaptation: Swap panko for gluten-free breadcrumbs or almond meal, and use a gluten-free flour blend in the dredge.
Serving suggestions: Pair with jasmine rice, quinoa, or a crisp green salad to soak up the salsa juices.
Storage: Keep fish and salsa in separate airtight containers in the fridge for up to 2 days; reheat fish in a toaster oven for best crispness.