This coconut crusted fish is a tropical delight! It features flaky fish, coated in crunchy coconut flakes that bring a bit of sunshine to your plate. Yum!
I love serving it with a squeeze of lime and maybe a side of mango salsa. Trust me, it’s like a mini vacation in every bite! 🌴🍋
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or mahi-mahi are perfect here. If you’re looking for something different or sustainable, try using snapper or halibut instead.
Shredded Coconut: Sweetened coconut flakes add flavor. If you prefer less sweetness, go for unsweetened coconut. You can also use crushed cornflakes or ground almonds for a different crunch.
Panko Breadcrumbs: These give a light, crisp texture. If you’re gluten-free, just use gluten-free breadcrumbs or make your own from gluten-free bread!
Eggs and Milk: This mixture helps the coating stick. A vegan option would be to use aquafaba (chickpea liquid) mixed with plant milk instead.
How Do I Get the Perfect Coconut Crust?
Getting that crunchy coconut crust just right can be a bit tricky but fun! Here’s how to achieve it:
- Make sure your fish fillets are patted dry; excess moisture can make the crust soggy.
- When coating, press the coconut-panko mixture firmly onto the fish. This will help it stick better during frying.
- Fry on medium heat; too high could burn the coconut before the fish is cooked through. Aim for about 3-4 minutes on each side.
- Once cooked, let the fish rest on paper towels to absorb excess oil. This helps keep it crispy.
Using these tips, you’ll have a delicious and crispy coconut-crusted fish that’s sure to impress! Enjoy your cooking!
Coconut Crusted Fish with Tropical Flavors
Ingredients You’ll Need:
For the Fish:
- 4 white fish fillets (such as cod, tilapia, or mahi-mahi), about 6 oz each
- 1 cup shredded sweetened coconut flakes
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 lime (zested and juiced)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 2 tablespoons vegetable oil or coconut oil for frying
For the Tropical Salsa:
- 1 ripe mango, peeled and diced
- 1/2 cup pineapple chunks, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and around 10-12 minutes to cook. You’re looking at a total time of about 30 minutes to have this tropical dish ready to serve! Perfect for a quick weeknight dinner or impressing guests on the weekend!
Step-by-Step Instructions:
1. Prepare the Tropical Salsa:
Start by making the tropical salsa. In a bowl, combine the diced mango, pineapple chunks, diced red bell pepper, and finely chopped red onion. If you love a bit of heat, add the finely chopped jalapeño. Squeeze in the lime juice, sprinkle with chopped cilantro, and add a pinch of salt. Mix everything well and let it sit to let the flavors meld together.
2. Set Up Your Breading Station:
Grab three shallow dishes. In the first one, mix the shredded coconut flakes and panko breadcrumbs together. In the second dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and lime zest. Finally, in the third dish, whisk together the eggs and milk until well blended.
3. Coat the Fish:
Take your fish fillets and pat them dry with paper towels. Now it’s time to bread them! Start by dredging each fillet in the flour mixture, shaking off any excess. Next, dip the flour-coated fish into the egg mixture, allowing any excess to drip off. Finally, coat the fish fillet with the coconut-panko mixture, pressing down gently to ensure the coating sticks well.
4. Cook the Fish:
Heat the vegetable or coconut oil in a large skillet over medium heat. Once the oil is hot, add the breaded fish fillets to the skillet. Cook for about 3-4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork. Be careful not to overcrowd the pan—cook in batches if needed.
5. Drain and Serve:
Once the fish is cooked, transfer it to a plate lined with paper towels to drain any excess oil. To serve, place a coconut crusted fish fillet on each plate, top it generously with the fresh tropical salsa, and sprinkle with chopped cilantro. A squeeze of lime juice on top adds the final touch!
Enjoy your delicious and tropical coconut crusted fish! It’s a treat that transports your taste buds straight to a sunny beach!
FAQ for Coconut Crusted Fish Recipe
Can I Use Frozen Fish Fillets for This Recipe?
Yes, you can use frozen fish fillets, but be sure to fully thaw them before cooking. The best way to thaw fish is to leave it in the refrigerator overnight. If you’re short on time, you can also submerge the fillets in a sealed bag in cold water for about 30 minutes.
What Can I Substitute for the Coconut Flakes?
If you prefer not to use coconut, you can substitute with crushed cornflakes for a similar crunchy texture or use ground almonds for a nutty flavor. Just make sure to adjust the seasoning to your taste!
How Should I Store Leftovers?
Store any leftover coconut crusted fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help retain some of the crispiness.
Can I Make the Salsa Ahead of Time?
Absolutely! You can prepare the tropical salsa up to 2 hours in advance. Just keep it covered in the fridge until you’re ready to serve, which allows the flavors to blend even more. Just give it a good stir before serving!