- 4 firm white fish fillets, approx. 6 oz (170 g) each - 1 tsp (5 g) salt - 1/2 tsp (1 g) black pepper - 2 tbsp (30 ml) lime juice - 1/2 cup (60 g) all-purpose flour - 2 large eggs (100 g) - 1 cup (80 g) unsweetened shredded coconut - 1 cup (60 g) panko breadcrumbs - 1/2 tsp (1 g) smoked paprika - 3 tbsp (45 ml) vegetable oil for frying, plus more if needed - 2 tbsp (30 ml) unsalted butter (optional, for pan finish) - FOR THE TROPICAL SALSA: - 1 cup (165 g) ripe mango, diced - 1/4 cup (40 g) red bell pepper, finely diced - 2 tbsp (8 g) red onion, finely chopped - 1 small jalapeño, seeded and minced - 2 tbsp (8 g) cilantro, chopped - 1 tbsp (15 ml) lime juice - 1/4 tsp (1 g) salt
1. Pat fish fillets dry, season both sides with salt and black pepper, and brush with lime juice. Chill while preparing coatings. 2. Set up a dredging station: place flour in one shallow dish, beat eggs in a second dish, and combine shredded coconut, panko, and smoked paprika in a third dish. 3. Dredge each fillet in flour, shake off excess, dip in beaten eggs, then press firmly into the coconut-panko mixture to coat evenly. Press extra coconut onto the surface for a thicker crust. 4. For pan-frying: heat vegetable oil in a large skillet over medium heat until shimmering. Add fillets (cook in batches if needed) and fry 3–4 minutes per side until crust is golden and fish flakes easily with a fork. Add butter in the last minute and spoon over fillets for gloss. For baking: preheat oven to 425°F (220°C), place coated fillets on a lightly oiled baking sheet and bake 10–12 minutes until golden and cooked through. 5. Meanwhile, combine all salsa ingredients in a bowl, taste and adjust salt and lime as needed. Let rest 5 minutes for flavors to marry. 6. Drain cooked fillets briefly on paper towels. Serve hot with tropical salsa spooned over or alongside, and a wedge of lime.
Estimated per serving | Servings: 4
Generated: 2026-08-23T17:11:01Z
