Tropical Paradise Coconut Crusted Fish Fillets
Delight in the tropical flavors of coconut crusted fish fillets, a perfect escape to paradise at your dinner table.
Equipment
- large skillet
- Shallow Bowls
- Paper towels
Ingredients
Fish Fillets
- 4 fillets firm white fish (tilapia, snapper, cod, or haddock)
Breading Mixture
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs (or gluten-free alternative)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Oil
- Olive oil or coconut oil for frying
Garnish
- Fresh cilantro
- Lime wedges
Instructions
Cooking Steps
- Start with clean, dry fillets. Pat each one down with paper towels and drizzle fresh lime juice over the surface. Let them sit for 5–10 minutes.
- Get three shallow bowls ready: Bowl 1: Fill with the flour. Bowl 2: Beat the eggs and coconut milk together. Bowl 3: Mix the shredded coconut, panko, garlic powder, paprika, salt, and pepper.
- Working one at a time, coat each fillet in flour, dip it in the egg mixture, then press it firmly into the coconut-panko mix.
- In a large skillet, heat a generous layer of olive or coconut oil over medium heat, about ¼ inch.
- Add the fillets one at a time, cooking each side for 3–5 minutes until golden brown and cooked through.
- Remove fish from the skillet and let drain briefly on paper towels. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
If you’re sensitive to spice, reduce or omit the paprika. This recipe pairs beautifully with coconut rice, mango slaw, or grilled vegetables.
Nutrition
Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 1mgIron: 5mg
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