Coconut Crusted Fish with Mango Salsa
A delightful dish that combines the rich flavors of the sea with the sweetness of fresh mango salsa, perfect for any occasion.
Equipment
- large skillet
- Shallow dishes for coating
- mixing bowl
- Paper towels
Ingredients
Fish Ingredients
- 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 Ingredients
- 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.
- 1 lime Juice of For acidity and brightness.
Instructions
- In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika.
- In another shallow dish, place the beaten eggs. In a third dish, add the flour.
- Dredge each fish fillet in flour, dip in eggs, and then press into the coconut mixture. Repeat for all fillets.
- Heat oil in a large skillet over medium heat. Test if the oil is hot by dropping a small piece of fish into it; it should sizzle.
- Carefully add the coated fish fillets to the skillet, cooking for 4-5 minutes on each side until golden brown.
- Remove the fillets from the skillet and drain on paper towels.
- In a mixing bowl, combine diced mango, red onion, red bell pepper, and jalapeño. Squeeze lime juice over the mixture and add salt to taste.
- Gently toss the salsa ingredients together and add chopped cilantro for garnish.
- Serve the fish topped with mango salsa immediately.
Notes
This dish is perfect for family dinners or casual gatherings, bringing a taste of the tropics to your table.