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.