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Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa

This Coconut Crusted Fish with Mango Salsa features crispy, golden coconut-breaded fish topped with a fresh, sweet, and tangy mango salsa — a light and flavorful tropical-inspired meal perfect for any day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Sea Food, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Fish:
  • 4 skinless flounder or cod fillets or white fish of choice
  • 1 large egg
  • ½ cup breadcrumbs regular or gluten-free
  • ½ cup unsweetened finely shredded coconut
  • ½ tsp salt
  • ½ tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • Olive oil to drizzle
For the Mango Salsa:
  • 1 cup chopped cherry tomatoes
  • 1 large mango cubed
  • ¼ purple onion diced
  • 1 jalapeño deseeded and diced
  • Juice from ½ lime
  • ¼ tsp salt
  • Handful of chopped cilantro

Equipment

  • Mixing bowls
  • Shallow dish for coating
  • Non-stick skillet
  • Spatula
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

Prep the Fish Coating
  1. In a shallow dish, mix breadcrumbs, shredded coconut, paprika, garlic powder, cumin, salt, and black pepper. In another small bowl, whisk the egg.
Coat the Fish
  1. Dip each fish fillet into the egg, then press into the coconut mixture to coat both sides evenly. Shake off the extra.
Cook the Fish
  1. Heat a non-stick skillet over medium heat and drizzle lightly with olive oil. Place the coated fish fillets in the skillet. Cook for about 3–4 minutes per side, until golden and crispy. Don’t overcrowd the pan—cook in batches if needed.
Make the Mango Salsa
  1. In a bowl, combine mango cubes, cherry tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir gently to mix. Taste and adjust lime or salt if needed.
Serve
  1. Place the cooked fish on plates and top with a generous spoonful of fresh mango salsa. Serve right away while the fish is still warm.

Notes

1. Use unsweetened shredded coconut for the best flavor and texture.
2. Don’t skip the lime juice in the salsa—it ties everything together.
3. Pat your fish dry before coating to help the coconut stick better.