Coconut Crusted Fish Fillets
Coconut Crusted Fish Fillets are coated with shredded coconut and panko breadcrumbs for a crispy golden crust. Ready in just 30 minutes, they're perfect for an easy tropical-inspired seafood dinner.
Ingredients
- 4 fish fillets tilapia, snapper, or preferred white fish
- 1 cup shredded coconut
- 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 chopped
- Coconut oil or vegetable oil for frying
Instructions
- Rinse the fish fillets under cold water and pat them completely dry.
- Squeeze fresh lime juice over the fillets and let them marinate for 5 minutes.
- Place flour in one shallow bowl.
- Whisk eggs with coconut milk in a second bowl.
- Combine shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a third bowl.
- Coat each fillet in flour, dip into the egg mixture, then press firmly into the coconut mixture until fully coated.
- Heat about 1/4 inch of coconut oil in a skillet over medium heat.
- Carefully place the Coconut Crusted Fish Fillets into the hot oil.
- Fry for 3–4 minutes per side until golden brown and the fish flakes easily with a fork.
- Drain briefly on paper towels and garnish with fresh cilantro before serving.
Notes
This recipe works beautifully with tilapia, cod, snapper, mahi-mahi, or haddock. Add cayenne pepper for extra heat or serve with sweet chili sauce for a delicious contrast.