Coconut Crusted Fish
This Coconut Crusted Fish is a tilapia recipe served with mango salsa, delicious for fish tacos or tostadas, or served with a side of rice pilaf.
This pankco coconut crusted fish recipe is an affordable, delicious recipe made with tilapia. It’s breaded in coconut flakes and spices, and fried until golden brown. We love to serve it with a refreshing mango salsa! It’s also amazing served with our Shrimp Ceviche Recipe With Mango and Avocado.
The national dish of Nauru–the third smallest country in the world–is coconut fish. Here in America, it’s a widely popular white fish entree, typically served with a side of rice, or in Mexican dishes, like tacos or tostadas.
Coconut Crusted Fish
The coconut and flour mixture, dipped in an egg batter, becomes the crust. Although the traditional recipe uses freshly grated coconut, we used store-bought coconut flakes (we buy at Costco or Trader Joe’s).
Why we love this recipe
- I love using tilapia (you can buy frozen at Trader Joe’s). The thinner the filets, the crispier your fish will be!
- This dish has relatively little prep and cooking time, and tastes like you’re in a restaurant.
- Tilapia is abundant and reasonably priced.
- It’s delicious served for lunch or dinner, and also makes great fish for tacos or tostadas!
Gather these ingredients
You can use regular unseasoned breadcrumbs, panko crumbs, or your favorite gluten-free crumbs.
- Tilapia: use a mild, white fish (the thinner the better)
- Toasted coconut chips: we buy at Costco
- Panko breadcrumbs: or use regular unseasoned breadcrumbs, or your favorite gluten-free crumbs.
- Paprika
- Salt
- Eggs
- Flour: optional to use coconut flour
- Olive oil: optional to use coconut oil
- Mango salsa: we add mango, red onion, fresh squeezed lime, and cilantro. Simple!
How to chose the best white fish
White fish is usually very plentiful, cooks quickly, and is mild in flavor. For this recipe you can use tilapia, snapper, haddock, flounder, sole, grouper, cod, or sea bass.
How do you make Coconut Crusted Fish?
The mango salsa adds a delicious sweetness, and tastes so refreshing with the breaded fish. If you want to add spice, just add finely chopped jalapenos in the salsa.
- Wash and dry filets. Pat dry with paper towels. Cut into smaller increments (about four per filet); set aside.
- In another flat bowl, beat the eggs and water together.
- Place the flour in another flat bowl.
- In another flat bowl or pie pan, crush the coconut and Panko together to break up the coconut chips. You can also use a food processor.
- Dip each filet into the egg mixture, then into the flour, and shake off excess. Then press each filet into the coconut breading mixture until coated.
- In a large frying pan on medium heat, warm the oil. Do a test to see if the pan is hot enough by adding a sprinkle of water, to see if it sizzles.
- Place each prepared filet (dipped in egg, flour, and then coconut mixture) into pan; the oil should surround the fish.
- Cook on each side (depending on thickness–if fish is thick, cook longer and slower), until the breading is golden brown.
- Make the mango salsa!
- Serve the mango salsa on top of the fish.
Tips and substitutions:
- To make sure you get the freshest fish, one tip that we always use is to smell the fish. Make sure it doesn’t smell extremely fishy. Also when patting dry, make sure it is not slimy. Fish should be firm.
- You can make this recipe with finely shredded coconut or with larger flakes. If your flakes are a little larger, pulse them for 30 seconds in a food processor.
- Eggs are important. They will act as a “glue” for the breading.
- Egg-free version: If you need an egg replacement, you can substitute mayo or vegan mayo for the eggs.
- The fish is done when it reaches an internal temperature of 145 degrees F. You can check this a thermometer or just make sure the fish flakes apart. A good tip is to use the back of a spatula handle and press down into the fish. If it feels firm, it’s done. If it’s spongy, the fish needs more cooking time.
What to serve with coconut crusted fish?
Serve fresh over the fish with a side of rice, or your favorite sides! The sweet and savory crust on this mild white fish, pairs well with the simple mango salsa. You can also serve this fish with your favorite dipping sauces,.
Meal prep:
You can prep this dish ahead of time and freeze for a simple meal prep. It’s a new family favorite, and I know you guys are going to love it!
We felt we were at a fish house being served this amazing meal. Oh, and fresh mango salsa? The best!
This recipe will be on our menu a lot this summer! It’s so light and fresh. is delicious served for lunch or dinner.
Enjoy!
Looking for more fish recipes?
Homemade Green Curry Butternut with Fish
Get the Recipe:
Coconut Crusted Fish
Ingredients
- 2 12 oz packages tilapia, thawed
- 1 ¼ cup toasted coconut chips, I buy at Costco
- 1 ¼ cup Panko breadcrumbs
- ¾ tsp. paprika
- ¾ tsp. salt
- 3 eggs
- 1 TBSP water
- ¾ cup flour, optioinal to use coconut flour
- ½ cup olive oil for pan, optional to use coconut oil
- 2 mango, peeled and diced into small pieces
- 1 cup red onion, diced, divided
- 3 lime, juiced
- ½ cup chopped cilantro leaves
Instructions
- Wash and dry filets. Pat dry with paper towels. Cut into smaller increments (about four per filet); set aside.
- In another flat bowl, beat the eggs and water together.
- Place the flour in another flat bowl.
- In another flat bowl or pie pan, crush the coconut and Panko together to break up the coconut chips.
- Dip each filet into the egg mixture, then into the flour, and shake off excess. Then press each filet into the coconut breading mixture until coated.
- In a large frying pan on medium heat, warm the oil for about 5 minutes. Do a test to see if the pan is hot enough by adding a sprinkle of water, to see if it sizzles.
- Place each prepared filet (dipped in egg, flour, and then coconut mixture) into pan; the oil should surround the fish.
- Cook 2-4 minutes per side (depending on thickness–if fish is thick, cook longer and slower), until the breading is golden brown.
- Place the diced mango, 1/2 cup red onion, cilantro, and the juice of 1 fresh lime in a small bowl.
- Serve the mango salsa on top of the fish, or with your favorite dipping sauce.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
My boyfriend and I are very picky especially with fish and we enjoyed this recipe. We both agreed we will definitely be making this again! Thank you!
This tilapia looks fantastic! My mouth is watering :) I’ve recently become addicted to online yard sales in my local area. They are SO fantastic! I just have to make sure I sell as much stuff as I’m buying! ;-)
we love tilapia! and I’m always looking for new ways to fix it! Thanks Sandy!
Love the yard sale tips too!
Hope you had a wonderful Mother’s Day
this sounds very tasty! I’m not a big fish eater (we didn’t eat fish or shellfish growing up) but need to branch out and try some new things, this just might be it!!