Tropical Paradise Coconut Crusted Fish Fillets: Sweet & Crispy
Ingredients
- 4 white fish fillets (about 6 oz each), tilapia, mahi-mahi, or cod
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 2 tablespoons whole milk
- 3 tablespoons coconut oil or neutral vegetable oil
- Lime wedges for serving
- Fresh chopped cilantro for serving (optional)
- Sweet chili dipping sauce or mango salsa for serving
Instructions
- Pat fish fillets completely dry with paper towels on both sides. Season with salt, black pepper, and garlic powder.
- In a shallow bowl, whisk together eggs and milk to make the egg wash. In a second shallow bowl, combine shredded coconut, panko breadcrumbs, paprika, and cayenne pepper. Stir to mix evenly.
- Dip each fillet into the egg wash and let the excess drip off. Press firmly into the coconut-panko mixture on both sides, making sure the crust adheres well.
- Heat coconut oil in a large skillet over medium heat until a pinch of coconut sizzles on contact.
- Place fillets in the pan without crowding. Cook undisturbed for 3 to 4 minutes until the crust is golden and releases easily from the pan. Flip carefully and cook another 3 to 4 minutes on the other side.
- For thicker fillets, finish in a 375°F oven for 5 minutes to ensure the fish is cooked through. Fish should flake easily when pressed with a fork.
- Squeeze fresh lime juice over the fillets right before serving and garnish with cilantro if desired. Serve with mango salsa or sweet chili sauce.
Notes
Make sure to dry your fish fillets completely before breading — moisture is the number one reason the crust slides off or stays soggy. Also, watch your heat carefully; the sweetened coconut can go from golden to burnt quickly if the pan is too hot.