Coconut Crusted Fish Mango Salsa (Print Version)
# Ingredients:
→ Fish
01 -
4 white fish fillets (cod or tilapia)
02 -
1 cup shredded unsweetened coconut
03 -
1/2 cup panko breadcrumbs
04 -
2 eggs
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1/2 cup flour, for dredging
08 -
2 tablespoons olive oil, for pan-frying
→ Mango Salsa
09 -
1 ripe mango, diced
10 -
1/2 red bell pepper, finely chopped
11 -
1/4 red onion, finely diced
12 -
1 small jalapeño, minced
13 -
1 tablespoon lime juice
14 -
2 tablespoons fresh cilantro, chopped
15 -
Salt, to taste
# Instructions:
01 -
Combine shredded coconut and panko breadcrumbs in a shallow bowl.
02 -
In a separate bowl, beat the eggs. Prepare a dredging station with flour, eggs, and the coconut-panko mixture.
03 -
Season fish fillets with salt and pepper. Dredge each fillet in flour, dip into the beaten eggs, then coat thoroughly in the coconut-panko mixture.
04 -
Heat olive oil in a skillet over medium heat. Cook each fillet for 3–4 minutes per side, or until golden brown and cooked through. Remove and place on paper towels to drain.
05 -
In a small bowl, combine diced mango, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt and mix gently.
06 -
Serve the coconut-crusted fish hot, topped with a generous spoonful of mango salsa.