Tropical Paradise Coconut Crusted Fish Fillets Recipe
These Tropical Paradise Coconut Crusted Fish Fillets feature tender fish coated in a crispy, flavorful coconut and panko breadcrumb crust, fried to golden perfection. Enhanced with a hint of lime and aromatic spices, this dish brings a refreshing tropical flair to your dinner table. Perfect served with mango salsa or a green salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tropical, Seafood
Ingredients
Scale
Fish and Marinade
- 4 fish fillets (tilapia, snapper, or your choice)
- Juice of 1 lime
Coating Mixture
- 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
Wet Mixture
- 2 large eggs
- 2 tablespoons coconut milk
Cooking Oil and Garnish
- Coconut oil or vegetable oil for frying (about 1/4 inch in skillet)
- Fresh cilantro for garnish
Instructions
- Prepare the Fish: 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.
- Set Up the Breading Station: In a shallow bowl, place the all-purpose flour. 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 black pepper.
- Bread the Fish: Dredge each fish fillet in the flour, shaking off excess. Dip the fillet into the egg mixture, ensuring it’s well coated. Press the fish into the coconut-panko mixture, coating thoroughly. Repeat for all fillets.
- Heat the Oil: Heat about 1/4 inch of coconut oil in a large skillet over medium heat for 2-3 minutes until hot but not smoking. Test with a small piece of breading to confirm readiness.
- Cook the Fish: Carefully place the breaded fillets into the hot oil. Fry for 3-4 minutes on each side until the crust is golden brown and the fish flakes easily. Cook in batches if needed to avoid overcrowding.
- Drain and Serve: Transfer the cooked fillets to a plate lined with paper towels to drain excess oil. Garnish with fresh cilantro and serve with lime wedges for extra zest.
- Enjoy: Pair your Coconut Crusted Fish Fillets with mango salsa or a simple green salad for a delightful tropical meal.
Notes
- Use sweetened or unsweetened shredded coconut depending on your preferred sweetness level.
- You can substitute fish varieties like cod or haddock if preferred.
- Ensure oil temperature is moderate to avoid burning the coconut coating.
- For a crispier crust, press the coating firmly onto the fish fillets.
- Serve immediately for the best texture and flavor.
Keywords: Coconut crusted fish, fried fish fillets, seafood recipe, tropical fish recipe, crispy fish, coconut fish
