Coconut Crusted Fish
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
- 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
Reposted from May 2015.
Nutrition Facts
Calories: 399kcal, Carbohydrates: 32g, Protein: 15g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 301mg, Potassium: 412mg, Fiber: 5g, Sugar: 10g, Vitamin A: 957IU, Vitamin C: 28mg, Calcium: 56mg, Iron: 2mg