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Fresh mango salsa with cilantro and lime for coconut curry fish recipe

Crispy Coconut-Curry Fish with Mango Salsa

Golden fried white fish in a fragrant coconut-curry batter, topped with a zesty mango salsa. A tropical dish bursting with bold flavors and crisp textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Caribbean, Fusion
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp salt
  • 1 cup coconut milk
  • 1 large egg
  • 4 white fish fillets cod, tilapia, or halibut
  • Salt and pepper to taste
  • Oil for frying
  • 1 ripe mango diced
  • 1/2 red onion finely chopped
  • 1 jalapeño seeded and minced
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped
  • Salt to taste (for salsa)

Equipment

  • large skillet
  • Large mixing bowl
  • medium bowl
  • Paper towels
  • Slotted spatula

Method
 

  1. In a medium bowl, mix mango, red onion, jalapeño, lime juice, cilantro, and salt. Set aside.
  2. In a large bowl, whisk together flour, shredded coconut, curry powder, garlic powder, cayenne pepper, and salt.
  3. In another bowl, whisk coconut milk and egg until well blended.
  4. Gradually stir wet ingredients into dry until smooth batter forms.
  5. Pat fish fillets dry and season with salt and pepper.
  6. Heat 1/2 inch of oil in a large skillet over medium-high heat. Test with batter—it should sizzle.
  7. Dip each fillet in batter, let excess drip off, and carefully place in hot oil.
  8. Fry 3–4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  9. Plate crispy fish and top with mango salsa. Serve with lime wedges.

Notes

For best results, fry fish immediately after battering. Serve hot with freshly made salsa. Avoid overcrowding pan to maintain oil temperature.