Crispy Coconut Crusted Fish with Mango Salsa Delight

There’s nothing quite like the moment you bite into a perfectly crispy coconut crusted fish, paired with the refreshing zing of fresh mango salsa. This tropical delight will transport you straight to a sun-soaked beach, even if you’re just in your kitchen wearing pajamas. The crunch of the coconut flakes gives way to tender, flaky fish that dances on your palate, while the vibrant mango salsa adds a sweet and zesty kick that makes each bite feel like a mini-vacation.

I remember the first time I made this dish for my friends during a summer barbecue. They were skeptical at first—fish at a barbecue? But once they tasted the crispy coconut crust and the juicy mango salsa, their jaws dropped faster than my uncle’s last attempt at karaoke. It was a hit, and now every summer gathering feels incomplete without it. Trust me; this recipe is not just food; it’s an experience waiting to happen.

My friend still talks about how she thought I had spent hours cooking when in reality, it took about 30 minutes from start to finish!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh White Fish (like Cod or Tilapia): Choose firm fillets for best results; they hold up well against frying.

• Coconut Flakes: Opt for unsweetened flakes for true coconut flavor without added sugar.

• All-Purpose Flour: A light coating helps the egg wash stick and creates that golden crust.

• Eggs: These act as glue for the coconut; use large eggs for better coverage.

• Mango: Pick ripe mangos for natural sweetness; they should give slightly when pressed.

• Red Onion: Adds sharpness and color to the salsa; don’t skip this!

• Cilantro: Fresh cilantro elevates the flavors in the salsa; use only fresh herbs for best taste.

• Lime Juice: Brightens everything up; freshly squeezed limes work wonders here!

• Salt and Pepper: Always essential seasonings to enhance flavors; season generously but wisely!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients. Dice your mango into small cubes, finely chop red onion and cilantro. This makes assembly quick later!

Set Up Your Breading Station: Place flour in one bowl, beaten eggs in another, and combine coconut flakes with some salt in a third bowl. You’ll create an efficient assembly line here!

Coat the Fish Fillets: Dredge each fillet in flour first, shaking off excess. Then dip into the egg mixture before coating generously with coconut flakes until fully covered.

Heat Up That Oil!: In a large skillet over medium heat, add enough oil to cover the bottom of the pan. Wait until shimmering—this means it’s ready for frying!

Fry Until Golden Brown!: Carefully place coated fillets in hot oil and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove them onto paper towels to drain excess oil.

Assemble Your Mango Salsa!: In a bowl, combine diced mango, red onion, chopped cilantro, lime juice, salt, and pepper. Toss gently to mix everything while trying not to eat it all before serving!

Serve your crispy coconut crusted fish with generous spoonfuls of fresh mango salsa on top or alongside—it’s tropical bliss on your plate!

This easy yet flavorful dish brings sunshine onto your table any time of year. Get ready to savor every bite as you relish in both flavors and memories created around this delightful recipe!

Perfecting the Cooking Process

Start by preparing the mango salsa while you coat the fish with coconut. This ensures everything is ready simultaneously for a fresher taste and smooth plating.

Add Your Touch

Try swapping out the fish for shrimp or chicken if desired, and experiment with different fruits in your salsa for unique flavor combinations.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in the oven to maintain crispiness without drying out.

Sharing this recipe with friends during a summer cookout brought back warm memories of beach vacations, where seafood and sunshine combined created pure bliss on our plates.

FAQ

How can I make my coconut crust more flavorful?

Consider adding spices like cayenne or garlic powder to enhance your coconut crust’s flavor.

Can I use frozen fish for this recipe?

Yes, just ensure it’s completely thawed and patted dry before coating in coconut.

What side dishes pair well with this dish?

Serve crispy coconut crusted fish with rice, quinoa, or a fresh green salad for balance.

Print

Crispy Coconut Crusted Fish with Mango Salsa

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• Author: Ethan Brooks
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Indulge in a taste of the tropics with this Crispy Coconut Crusted Fish, perfectly paired with vibrant Mango Salsa. Each bite offers a delightful crunch from toasted coconut flakes and tender fish, complemented by the sweet and tangy notes of fresh mango, cilantro, and lime. This dish is not only a feast for your taste buds but also quick to prepare, making it an ideal choice for weeknight dinners or summer gatherings. Experience a mini-vacation at home with this easy-to-make recipe!

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Ingredients

Scale 1x2x3x

• 1 lb fresh white fish (e.g., Cod or Tilapia)
• 1 cup unsweetened coconut flakes
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Oil for frying

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Instructions

1. Dice the mango, chop the red onion and cilantro.
2. Place flour in one bowl, beaten eggs in another, and combine coconut flakes with salt in a third.
3. Dredge each fillet in flour, dip in egg mixture, then coat generously with coconut flakes.
4. Heat oil in a skillet over medium heat until shimmering.
5. Cook each side for about 3-4 minutes until golden brown; remove to paper towels to drain excess oil.
6. Mix diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl.
7. Serve crispy fish topped or alongside fresh mango salsa.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 1 fillet (150g)
• Calories: 350
• Sugar: 4g
• Sodium: 290mg
• Fat: 20g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 19g
• Cholesterol: 90mg

Keywords: For added flavor in the coconut crust, consider mixing in spices like cayenne or garlic powder. Feel free to swap the fish for shrimp or chicken, and experiment with different fruits in your salsa for unique variations.