Name: Tropical Paradise Coconut Crusted Fish Fillets Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 4 fish fillets (tilapia, snapper, or your choice); Juice of 1 lime; 1 cup shredded coconut (sweetened or unsweetened based on preference); 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs; 2 tablespoons coconut milk; Coconut oil or vegetable oil for frying (about 1/4 inch in skillet); Fresh cilantro for garnish

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Introduction

Tropical Paradise Coconut Crusted Fish Fillets bring a vibrant, island-inspired twist to your dinner table. Crispy on the outside and tender on the inside, these fish fillets are coated in a flavorful coconut and panko crust perfect for a light yet satisfying meal.

The image shows a close-up of three pieces of breaded fish with a golden-brown, crispy topping, sprinkled with small green herbs on top. The fish has a white, flaky interior visible on the cut edges. To the right side, there are wedges of lime. The pieces are placed on a black tray, which is set on a white marbled textured surface. The lighting highlights the crunchy texture and fresh garnish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fish fillets (tilapia, snapper, or your choice)
1 cup shredded coconut (sweetened or unsweetened based on preference)
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
2 tablespoons coconut milk
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lime
Fresh cilantro for garnish
Coconut oil or vegetable oil for frying

Instructions

Step 1: Rinse the fish fillets under cold water and pat them dry with paper towels. Sprinkle lime juice over the fillets and set aside to marinate while preparing the coating.
Step 2: Set up the breading station by placing the all-purpose flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and coconut milk. In a third bowl, mix the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
Step 3: Dredge each fish fillet in the flour, shaking off excess. Dip the fillet into the egg mixture to coat well, then press it into the coconut-panko mixture until thoroughly coated. Repeat with all fillets.
Step 4: Heat about 1/4 inch of coconut oil in a large skillet over medium heat. Allow the oil to heat for 2-3 minutes until hot but not smoking. Test readiness by dropping a small piece of breading into the oil – it should sizzle.
Step 5: Carefully place the breaded fish fillets into the hot oil. Fry for 3-4 minutes on each side until the coating is golden brown and the fish flakes easily with a fork. Cook in batches if needed to avoid overcrowding.
Step 6: Transfer cooked fillets to a plate lined with paper towels to drain excess oil. Garnish with fresh cilantro and serve with lime wedges for an extra zesty flavor.

Tips & Variations

For a spicier twist, add a pinch of cayenne pepper to the coconut-panko mixture.
Use sweetened coconut for a sweeter crust or unsweetened if you prefer a more savory flavor.
If you don’t have coconut milk, regular milk or cream can be used as a substitute.
Pair with mango salsa or a green salad to complement the tropical flavors.

Storage

Store leftover fish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows three pieces of golden brown baked fish with a crispy topping that looks like toasted coconut flakes. Each piece is thick and flaky with a slightly browned crust on top, sprinkled with fresh green cilantro leaves. There is a white lime wedge on the side of the white plate, which holds the fish pieces. The background surface is a white marbled texture, adding a clean look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these fish fillets instead of frying?

Yes, you can bake the coconut crusted fish at 400°F (200°C) for 12-15 minutes or until the fish flakes easily and the crust is golden. Lightly spray the fillets with oil before baking to help crisp the coating.

What types of fish work best for this recipe?

Firm white fish like tilapia, snapper, cod, or mahi-mahi are ideal as they hold up well to frying and have a mild flavor that pairs nicely with the coconut crust.