Air Fryer Coconut Crusted Fish with Sweet Chili Mayo 🐟🥥🌶️
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients
For the Coconut Crusted Fish
1 lb (450g) white fish fillets (such as cod or tilapia)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup breadcrumbs (panko or regular)
Salt and pepper, to taste
Cooking spray
For the Sweet Chili Mayo
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon lime juice
Instructions
Prepare the Fish
Season Fish: Pat the fish fillets dry with paper towels and season with salt and pepper.
Set Up Dredging Stations:
Place flour in one shallow dish.
In a second dish, beat the eggs.
In a third dish, combine shredded coconut and breadcrumbs.
Coat Fish:
Dredge each fish fillet in flour, shaking off excess.
Dip into the beaten eggs, allowing excess to drip off.
Press into the coconut-breadcrumb mixture, coating evenly.
Cook the Fish in the Air Fryer
Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
Arrange Fillets: Lightly spray the air fryer basket with cooking spray. Place the coated fish fillets in a single layer in the basket. Spray the tops lightly with cooking spray.
Air Fry: Cook for 10-12 minutes, flipping halfway through, until the fish is golden brown and cooked through (internal temperature should reach 145°F/63°C).
Make the Sweet Chili Mayo
Combine Ingredients: In a small bowl, mix together mayonnaise, sweet chili sauce, and lime juice until smooth.
Serve
Plate the Dish: Serve the coconut crusted fish hot, drizzled or served with the sweet chili mayo on the side.
Tips and Variations
Add Spice: Mix in a bit of sriracha or cayenne pepper to the sweet chili mayo for some heat.
Serve with Sides: Pair with a fresh salad or steamed vegetables for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Air Fryer Coconut Crusted Fish with Sweet Chili Mayo!