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Coconut Crusted Fish with Mango Salsa is a must-try! Recipe

Coconut Crusted Fish with Mango Salsa is a must-try! Recipe
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★★★★★

5 from 8 reviews

Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish featuring crispy coconut-coated fish fillets paired with a fresh, zesty mango salsa. Perfect for a light yet indulgent meal that balances sweet, spicy, and savory flavors.

Ingredients

Scale

Fish Ingredients

  • 4 fillets Fish (tilapia or cod) – fresh fillets for best flavor
  • 1 cup Shredded coconut
  • 1/2 cup Breadcrumbs
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 2 large Eggs, beaten
  • 1/4 cup All-purpose flour

Mango Salsa Ingredients

  • 1 ripe Mango, diced
  • 1/2 cup Red onion, finely chopped
  • 1 medium Red bell pepper, diced
  • 1 medium Jalapeño, seeded and minced
  • Juice of 1 lime
  • Salt to taste
  • Chopped cilantro for garnish

Instructions

  1. Prepare the coating mixture: In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix well to evenly distribute the spices throughout the coating.
  2. Set up dredging stations: In a separate shallow dish, place the beaten eggs. In a third dish, add the all-purpose flour. These will be used to coat the fish fillets before applying the coconut mixture.
  3. Coat the fish fillets: Dredge each fillet first in flour, shaking off excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, press the fillet firmly into the coconut and breadcrumb mixture, covering it evenly. Repeat with all fillets.
  4. Heat the skillet and test oil temperature: Pour oil into a large skillet and heat over medium heat. To check if the oil is hot enough, drop a small piece of fish into the skillet; it should sizzle immediately.
  5. Cook the fish: Carefully place the coated fish fillets into the hot oil. Fry for 4-5 minutes on each side or until the crust is golden brown and the fish is cooked through.
  6. Drain excess oil: Remove the cooked fillets from the skillet and place them on paper towels to drain any excess oil, keeping the crust crispy.
  7. Make the mango salsa: In a mixing bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and add salt to taste. Toss gently to combine all the flavors.
  8. Garnish salsa and serve: Add chopped cilantro to the mango salsa and mix lightly. Serve the coconut crusted fish immediately, topped with a generous spoonful of the fresh mango salsa.

Notes

  • Use fresh fish fillets like tilapia or cod for the best taste and texture.
  • Adjust the jalapeño quantity based on your preferred spice level.
  • If you prefer gluten-free, substitute regular breadcrumbs and flour with gluten-free alternatives.
  • For an extra crunch, toast the shredded coconut lightly before mixing.
  • The mango salsa can be prepared ahead and chilled, but add cilantro just before serving for freshness.

Nutrition

Keywords: coconut crusted fish, mango salsa, crispy fish recipe, tropical fish dish, pan-fried fish, healthy fish recipe

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