5 Easy Crispy Coconut-Curry Fish with Mango Salsa

Crispy Coconut-Curry Fish with Mango Salsa transforms ordinary white fish into a restaurant-quality meal that’s surprisingly simple to make at home. I’ve been perfecting this tropical-inspired dish for years, and it never fails to impress dinner guests with its golden, crunchy exterior and fresh, vibrant topping.

There’s something magical about the combination of warm curry spices, sweet coconut, and bright mango that instantly transports me to those balmy summer evenings on my back porch. The first time I made this dish, I was experimenting with leftover coconut milk and some beautiful mango from the farmer’s market—much like how I stumbled into my beloved Banana Bread recipe during a rainy afternoon baking spree. My husband took one bite and declared it “restaurant-worthy” – high praise from someone who’s usually content with simple grilled fish. The contrast between the crispy, spiced coating and the cool, refreshing salsa creates a harmony of flavors that feels both exotic and comfortingly familiar. Let’s get cooking!

Why You’ll Love This Crispy Coconut-Curry Fish with Mango Salsa

This recipe has become one of my go-to dishes when I want to create something special without spending hours in the kitchen. The combination of Southeast Asian-inspired flavors with tropical fruit creates a meal that feels both sophisticated and approachable, perfect for both family dinners and entertaining guests.

• Ready in just 30 minutes – perfect for busy weeknights when you want something impressive
• Uses everyday ingredients that you can find at any grocery store
• Creates a restaurant-quality presentation that will wow your family and friends
• Offers perfect flavor balance with sweet mango, savory curry, and creamy coconut
• Works with any white fish – cod, tilapia, or halibut all turn out beautifully
• Great for summer entertaining with its fresh, tropical vibe that screams vacation

This crispy coconut-curry fish with mango salsa is more than just dinner – it’s a little escape to the tropics right from your own kitchen.

Ingredient Note List

All-purpose flour: This creates the base structure for our batter and helps achieve that perfectly crispy coating that won’t fall off during frying.

Shredded unsweetened coconut: I always use unsweetened coconut because it adds wonderful texture and tropical flavor without making the batter too sweet.

Curry powder: The warm spices in curry powder bring depth and complexity to the batter, creating that beautiful golden color we’re after.

Garlic powder: This adds a subtle savory note that balances the sweetness of the coconut and enhances the overall flavor profile.

Cayenne pepper: Just a touch gives the coating a gentle heat – adjust this to your family’s spice preference.

Coconut milk: Full-fat coconut milk creates a rich, creamy batter that helps all the dry ingredients stick together beautifully.

Fresh mango: Choose a ripe but firm mango that dices easily and won’t turn mushy in the salsa.

Red onion: The sharp bite of red onion adds a nice contrast to the sweet mango and complements the curry flavors perfectly.

Jalapeño: Seeding the jalapeño keeps the heat mild while still adding that fresh pepper flavor that makes the salsa pop.

Fresh lime juice: Always use fresh lime juice rather than bottled – it brightens all the flavors and adds that essential acidic balance.

How to Cook Crispy Coconut-Curry Fish with Mango Salsa

Step 1. I always start by making the mango salsa first because the flavors need time to meld together while I prepare the fish – combine diced mango, red onion, minced jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl.

Step 2. In my experience, getting the batter consistency just right is key, so I whisk together the flour, coconut, curry powder, garlic powder, cayenne, and salt in a large bowl until everything is evenly distributed.

Step 3. My grandmother always taught me to mix wet and dry ingredients separately first, so I beat the coconut milk and egg together in another bowl until they’re completely combined.

Step 4. I’ve found that gradually adding the wet ingredients to the dry ones while stirring constantly prevents lumps and creates the smoothest batter.

Step 5. While the oil heats up, I pat each fish fillet completely dry with paper towels and season both sides with salt and pepper – this step is crucial for getting that perfect crispy coating.

Step 6. Testing the oil temperature is something I learned the hard way – drop a small bit of batter in and it should sizzle immediately but not violently bubble.

Step 7. I dip each fillet into the coconut-curry batter, letting excess drip off, then carefully slide it into the hot oil away from me to avoid splashing.

Step 8. My husband always knows dinner’s ready when he hears that perfect sizzling sound – cook each fillet for 3-4 minutes per side until golden brown and crispy.

Step 9. After removing the fish from the oil, I always drain it on paper towels for just a minute to remove excess oil while keeping that beautiful crispiness intact.

How to Store & Reheat

I usually store any leftover crispy coconut-curry fish in an airtight container in the refrigerator, where it stays fresh for up to 2 days. The mango salsa should be stored separately in its own container and will keep for 2-3 days in the fridge.

While this dish is definitely best enjoyed fresh and hot, I’ve found that reheating it in a skillet over medium-low heat for a few minutes helps restore some of that original crispiness. Avoid the microwave if possible, as it tends to make the coating soggy.

For best results, I recommend making the mango salsa fresh each time rather than storing it for too long, as the flavors are brightest when the ingredients are at their peak freshness.

What to Serve with Crispy Coconut-Curry Fish with Mango Salsa

Jasmine Rice: The fragrant, slightly sticky texture of jasmine rice is perfect for soaking up any extra mango salsa juices and complements the tropical flavors beautifully.

Coconut Rice: For an extra tropical twist, coconut rice doubles down on the coconut theme while providing a creamy, rich base that pairs wonderfully with the crispy fish.

Steamed Broccoli: The clean, fresh taste of steamed broccoli provides a nice contrast to the rich, crispy fish and adds important nutrients to balance the meal.

Simple Green Salad or my go-to Fresh Garden Salad: A light salad with lime vinaigrette echoes the citrus notes in the mango salsa while adding a crisp element to cut through the richness.

Grilled Asparagus or even Cheesy Au Gratin Potatoes: The char or creamy richness adds a sophisticated touch to the plate and balances the tropical flavors.

Warm Corn Tortillas: Turn this into fish tacos by serving with warm tortillas – my family loves this casual, hands-on approach for weekend dinners.

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