Crispy Coconut Crusted Fish with Mango Salsa Delight

Crispy Coconut Crusted Fish with Fresh Mango Salsa is like a beach vacation on your plate. Imagine biting into a perfectly golden, crunchy layer of coconut that gives way to tender, flaky fish, all while the sweet and tangy mango salsa dances around your taste buds, making you feel like you’re dining by the ocean. The aroma of coconut wafting through your kitchen will have your neighbors peeking through the windows, wondering if you’ve turned your home into a tropical paradise.

This dish isn’t just about flavor; it carries memories of summer barbecues and family gatherings. Picture this: it’s a sunny day, laughter fills the air, and someone brings out this tantalizing platter. Your friends dive in like they’re on an island getaway, and suddenly you’re a culinary hero. Whether it’s a casual weeknight dinner or a festive gathering, Crispy Coconut Crusted Fish with Fresh Mango Salsa is sure to impress and satisfy.

I remember the first time I made this dish for my family; their delighted faces were priceless as they savored every bite.

Essential Ingredients

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

• White Fish Fillets: Opt for fresh fillets like tilapia or cod; they soak up the flavors beautifully.

• Unsweetened Shredded Coconut: Look for finely shredded coconut to achieve that perfect crispy crust.

• Panko Breadcrumbs: These light crumbs add extra crunch; don’t skip them!

• Eggs: Large eggs work best here; they help bind everything together.

• Mango: Choose ripe mangoes for the sweetest salsa; they should give slightly when squeezed.

• Red Onion: Finely chopped red onion adds a sharp kick that balances the sweetness of mango.

• Lime Juice: Freshly squeezed lime juice brightens up the salsa and enhances flavors significantly.

• Fresh Cilantro: Use fresh cilantro to add an aromatic touch to your salsa; it’s simply delightful.

• Salt & Pepper: Simple seasoning is key to bringing out all those delicious flavors in each component.

• Cooking Oil: Use vegetable oil for frying; it has a high smoke point and works wonderfully.

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

Let’s Make it Together

Prep the Fish Fillets: Start by patting the fish fillets dry with paper towels. This helps achieve a crispier coating when frying.

Create Your Breading Stations: Set up three shallow bowls: one with beaten eggs, one with a mix of shredded coconut and panko breadcrumbs, and another for seasoned flour.

Dip and Coat: First, dip each fish fillet into flour to coat lightly. Next, immerse it in beaten eggs before rolling it in the coconut-panko mixture until completely covered.

Heat Up That Oil: In a large skillet over medium heat, pour in enough oil to cover the bottom of the pan. Allow it to heat until shimmering but not smoking—about 350°F (175°C).

Sizzle Away: Carefully add coated fish fillets to the hot oil. Fry them for 3-4 minutes on each side until they’re golden brown and cooked through.

Make That Mango Salsa: While fish fries away, combine diced mango, red onion, lime juice, and chopped cilantro in a bowl. Season with salt and pepper to taste—this salsa will brighten up your dish!

Enjoy serving this Crispy Coconut Crusted Fish with Fresh Mango Salsa hot off the skillet! The crunchiness paired with vibrant salsa creates an amazing experience that transports you straight to paradise. Enjoy every bite!

Perfecting the Cooking Process

Start by prepping the fish: coat it in flour, dip in egg, then roll in coconut. While the fish cooks, whip up the mango salsa for maximum freshness.

Add Your Touch

Feel free to swap out the fish for shrimp or chicken. You can also add jalapeños to the salsa for an extra kick or use pineapple instead of mango for a different flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, place in a preheated oven at 350°F until crispy again, about 10 minutes.

Sharing this recipe brings back fond memories of beach vacations where I marveled at how food could transport me to paradise with just one bite.

FAQ

What type of fish works best for this recipe?

White fish like cod or tilapia offers a mild flavor that pairs perfectly with coconut.

Can I make the mango salsa ahead of time?

Yes! Prepare the salsa a few hours early and chill it to enhance flavors.

Is there a gluten-free option available?

Absolutely! Substitute regular flour with almond flour for a delicious gluten-free option.

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Crispy Coconut Crusted Fish with Fresh Mango Salsa

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• Author: Maria Del
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Crispy Coconut Crusted Fish with Fresh Mango Salsa is a tropical delight that will transport your taste buds straight to the beach. This dish features tender, flaky white fish coated in a golden coconut crust, perfectly complemented by a refreshing mango salsa. Perfect for any occasion, it’s quick to prepare and sure to impress family and friends.

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Ingredients

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• 1 lb white fish fillets (tilapia or cod)
• 1 cup unsweetened shredded coconut
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 ripe mango, diced
• 1/4 cup finely chopped red onion
• 2 tbsp freshly squeezed lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 cup vegetable oil for frying

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Instructions

1. Pat the fish fillets dry with paper towels.
2. Set up three shallow bowls: one with beaten eggs, another with a mix of shredded coconut and panko breadcrumbs, and the last for seasoned flour.
3. Dip each fillet into flour, then into the eggs, and finally coat in the coconut-panko mixture.
4. Heat oil in a skillet over medium heat until shimmering.
5. Fry the coated fillets for 3-4 minutes on each side until golden brown.
6. For the salsa, mix diced mango, red onion, lime juice, cilantro, salt, and pepper in a bowl.
7. Serve hot with fresh mango salsa.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 1 fillet (150g)
• Calories: 350
• Sugar: 5g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 130mg