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Tropical Coconut Crusted Fish with Fresh Mango Salsa

Close-up of crispy tropical coconut crusted fish topped with vibrant mango salsa on a white plate.
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Make this simple yet impressive tropical coconut crusted fish, pan-fried until golden, and top it with a bright, fresh mango salsa for a sweet and savory seafood dinner.

Ingredients

Scale
  • 4 (6 ounce) white fish fillets (such as tilapia, cod, or mahi mahi)
  • 1 cup unsweetened shredded coconut
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil for frying
  • For the Mango Salsa:
  • 2 ripe mangoes, diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1/2 teaspoon salt

Instructions

  1. Prepare the fish: Pat the fish fillets completely dry with paper towels. Season both sides lightly with salt and pepper.
  2. Set up the dredging station: Place the flour on one shallow plate. Whisk the eggs in a second shallow bowl. Place the shredded coconut on a third plate.
  3. Coat the fish: Dredge each fillet first in the flour, shaking off excess. Dip the floured fish into the egg wash, letting excess drip off. Press firmly into the shredded coconut to coat both sides completely.
  4. Prepare the mango salsa: In a medium bowl, combine the diced mangoes, red bell pepper, red onion, minced jalapeño (if using), cilantro, lime juice, and salt. Stir gently to combine. Set aside.
  5. Cook the fish: Heat the oil in a large skillet over medium heat. Once the oil shimmers, carefully place the crusted fish fillets in the pan, ensuring not to overcrowd the skillet.
  6. Pan-fry for 3 to 4 minutes per side, until the coconut crust is golden brown and the fish is opaque and cooked through. Adjust heat as needed to prevent the coconut from burning before the fish cooks.
  7. Serve immediately with a generous topping of the fresh mango salsa.

Notes

  • For a crispier crust, you can bake the fish at 400°F (200°C) for 12-15 minutes, or use an air fryer at 375°F (190°C) for 8-10 minutes.
  • Mahi mahi holds up well to this preparation and provides a firm texture. Tilapia is a good budget-friendly option.
  • To balance the sweet salsa, add a small pinch of cayenne pepper to the coconut coating mixture.

Nutrition

Find it online: https://cookingzenith.com/tropical-coconut-crusted-fish-with-mango-salsa/