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Tropical Paradise Coconut Crusted Fish Fillets Recipe

Tropical Paradise Coconut Crusted Fish Fillets Recipe
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★★★★★

4.7 from 10 reviews

Crispy and flavorful Tropical Paradise Coconut Crusted Fish Fillets featuring a crunchy coating of shredded coconut and panko breadcrumbs, perfectly seasoned and pan-fried to golden perfection. A delicious tropical twist on classic breaded fish, ideal for a quick and satisfying meal.

Ingredients

Scale

Fish Fillets

  • 4 fish fillets (tilapia, snapper, or your choice)
  • Juice of 1 lime
  • Fresh cilantro for garnish

Breading Station

  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons coconut milk
  • 1 cup shredded coconut (sweetened or unsweetened based on preference)
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For Frying

  • Coconut oil or vegetable oil for frying (about 1/4 inch depth)

Instructions

  1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry thoroughly with paper towels. Sprinkle the juice of one lime over the fillets and set aside to marinate while preparing the coating.
  2. Set Up the Breading Station: Arrange three shallow bowls: one with all-purpose flour, another whisked with eggs and coconut milk combined, and a third mixed with shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
  3. Bread the Fish: Dredge each fish fillet in the flour, shaking off excess. Dip it into the egg and coconut milk mixture ensuring full coverage, then press it into the coconut-panko blend until well-coated on all sides. Repeat for all fillets.
  4. Heat the Oil: Pour coconut oil or vegetable oil into a large skillet to about 1/4 inch depth. Heat over medium heat for 2-3 minutes. Test readiness by dropping a small piece of coating into the oil; if it sizzles immediately, the oil is ready.
  5. Cook the Fish: Carefully place breaded fillets into hot oil without overcrowding. Fry each side for 3-4 minutes or until the crust turns golden brown and the fish flakes easily with a fork.
  6. Drain and Serve: Transfer cooked fillets to a plate lined with paper towels to absorb excess oil. Garnish with fresh cilantro. Serve warm with lime wedges for added zest.
  7. Enjoy: Complement these coconut crusted fish fillets with a mango salsa or a crisp green salad for a refreshing meal experience.

Notes

  • Use fresh fish fillets like tilapia or snapper for best results.
  • Sweetened coconut adds a mild sweetness, while unsweetened keeps it more savory.
  • Adjust seasoning in the breading mix to taste.
  • Maintain medium heat to avoid burning the coconut coating.
  • Do not overcrowd the pan to ensure even frying and crispy texture.
  • Leftover fish can be reheated briefly in an oven to retain crispiness.

Nutrition

Keywords: coconut crusted fish, tropical fish recipe, pan-fried fish, coconut panko fish, tilapia recipe, snapper recipe, easy fish dinner

Find it online: https://leofoster.com/tropical-paradise-coconut-crusted-fish-fillets-recipe/