Crispy Coconut Crusted Fish with Mango Salsa
Ingredients:
4 fish fillets (such as tilapia or cod)
1 cup shredded coconut
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
Salt and pepper to taste
1 ripe mango, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Directions:
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a shallow dish, combine the flour with a pinch of salt and pepper. In another dish, whisk the eggs until well beaten. In a third dish, mix together the shredded coconut and panko breadcrumbs.
Take each fish fillet and first coat it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the fillet into the coconut and panko mixture, ensuring it is well coated on both sides. Place the coated fillets on the prepared baking sheet.
Bake the fish in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the coating is golden brown and crispy.
While the fish is baking, prepare the mango salsa. In a bowl, combine the diced mango, red onion, jalapeño, lime juice, and a pinch of salt. Gently mix until well combined.
Once the fish is done, remove it from the oven and serve it hot, topped with the fresh mango salsa and garnished with chopped cilantro.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings