Coconut Crusted Fish Fillets
Coconut Crusted Fish Fillets are coated with shredded coconut and crispy panko breadcrumbs.Pan-fried until perfectly golden and flaky.A quick tropical seafood dinner ready in just 30 minutes.
Ingredients
- 4 fish fillets tilapia, snapper, or preferred white fish
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro chopped
- Coconut oil or vegetable oil for frying
Instructions
- Step 1: Prepare the Fish
- Rinse the fish fillets under cold water and pat completely dry with paper towels. Squeeze fresh lime juice over the fillets and let them rest for about 5 minutes.
- Step 2: Prepare the Breading Station
- Arrange three shallow bowls.
- Bowl 1: Flour
- Bowl 2: Whisk together eggs and coconut milk.
- Bowl 3: Mix shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Step 3: Coat the Fish
- Dredge each fillet in flour.
- Dip into the egg mixture.
- Press firmly into the coconut breadcrumb mixture until fully coated.
- Repeat with the remaining fillets.
- Step 4: Heat the Oil
- Heat about ¼ inch of coconut oil in a large skillet over medium heat until shimmering but not smoking.
- Step 5: Cook the Coconut Crusted Fish Fillets
- Carefully place the coated fillets into the hot oil.
- Cook for 3–4 minutes per side until golden brown and crispy. The fish should flake easily with a fork.
- Cook in batches if necessary to avoid overcrowding.
- Step 6: Drain and Serve
- Transfer the cooked fish to a paper towel-lined plate to remove excess oil.
- Garnish with chopped cilantro and serve immediately with fresh lime wedges.
Notes
- Serve with coconut rice.
- Pair with mango salsa.
- Delicious alongside grilled pineapple.
- Add avocado slices for extra freshness.
- Great with sweet chili sauce or homemade tartar sauce.