Ingredients:
For the Coconut-Crusted Tilapia:
– 4 tilapia fillets (about 6 oz each)
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup shredded coconut (unsweetened or sweetened)
– 1/2 cup panko breadcrumbs
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons vegetable oil or coconut oil, for frying
For the Mango Salsa:
– 1 ripe mango, peeled, pitted, and diced
– 1/2 red bell pepper, finely chopped
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced (optional)
– 2 tablespoons fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste
Instructions
Prepare the Mango Salsa:
- Combine Ingredients: In a medium bowl, mix together the diced mango, red bell pepper, red onion, jalapeño (if using), and chopped cilantro.
- Season: Add the lime juice and season with salt to taste. Stir well, then set aside to let the flavors develop.
Prepare the Coconut-Crusted Tilapia:
- Set Up the Breading Station: Use three shallow bowls:
– Bowl 1: Fill with flour.
– Bowl 2: Beat the eggs.
– Bowl 3: Mix the shredded coconut, panko breadcrumbs, paprika, garlic powder, salt, and pepper. - Bread the Tilapia:
– Coat each tilapia fillet in flour, shaking off any excess.
– Dip the floured fillet into the beaten eggs, ensuring full coverage.
– Press the fillet into the coconut mixture, making sure it’s evenly coated. - Cook the Tilapia:
– Heat the vegetable or coconut oil in a large skillet over medium-high heat.
– Fry the tilapia fillets for about 3-4 minutes per side, or until they are golden brown, crispy, and cooked through.
– Transfer the cooked fillets to a plate lined with paper towels to drain excess oil.