Air Fryer Coconut Crusted Fish with Sweet Chili Mayo 🐟🥥🌶️
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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
1/2 cup panko breadcrumbs
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. Season both sides with salt and pepper.
Set Up Breading Stations: In three separate shallow bowls, place flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
Coat Fish: Dredge each fish fillet in flour, dip into the beaten eggs, and then coat thoroughly with the coconut-panko mixture.
Air Fry the Fish
Preheat Air Fryer: Preheat the air fryer to 400°F (200°C).
Arrange Fish: Place the coated fish fillets in the air fryer basket in a single layer. Spray lightly with cooking spray.
Cook: Air fry for 10-12 minutes, flipping halfway through, until the fish is golden brown and cooked through.
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 with a side of sweet chili mayo for dipping.
Tips and Variations
Add Spice: Mix in some sriracha or cayenne pepper to the mayo for extra heat.
Serve With: 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 – a deliciously crispy treat!