This Coconut Crusted Fish is a tilapia recipe served with mango salsa, great for fish tacos or tostadas; served with a side of rice pilaf.
Ingredients
212 oz packages tilapia, thawed
1 ¼cuptoasted coconut chips, I buy at Costco
1 ¼cupPanko breadcrumbs
¾tsp.paprika
¾tsp.salt
3eggs
1TBSPwater
¾cupflour, optioinal to use coconut flour
½cupolive oil for pan, optional to use coconut oil
2mango, peeled and diced into small pieces
1cupred onion, diced, divided
3lime, juiced
½cupchopped 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.