Ingredients
Scale
- 4 fish fillets (tilapia, snapper, or equivalent white fish)
- 1 cup shredded coconut (unsweetened or sweetened)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 fresh lime
- Fresh cilantro for garnish
- Coconut oil for frying
Instructions
- Rinse fish fillets under cold water and pat completely dry with paper towels.
- Squeeze fresh lime juice over all sides of the fillets and let rest for five minutes.
- Prepare a breading station with three bowls: one for flour, one with whisked eggs and coconut milk, and one with a mixture of shredded coconut, panko, garlic powder, paprika, salt, and pepper.
- Dredge each fillet in flour, shaking off excess.
- Dip each fillet into the egg and coconut milk mixture.
- Press the fillet firmly into the coconut-panko mixture until evenly coated.
- Heat 1/4 inch of coconut oil in a large skillet over medium heat.
- Fry the fillets for 3 to 4 minutes per side until deeply golden and flaky.
- Drain on paper towels and garnish with fresh cilantro before serving.
Notes
- Ensure the oil is hot before adding the fish to prevent the crust from becoming greasy.
- Use medium-high heat to achieve a crispy exterior before the fish overcooks.
- Serve immediately for the best texture.
- Prep Time: 15
- Cook Time: 8
- Category: Seafood
- Method: Frying
- Cuisine: Island Inspired