May 25, 2021

This crispy coconut crusted fish is a delicious way to incorporate more seafood into your week! The flounder fillets are breaded in coconut flakes and spices, baked until golden brown and served with a refreshing mango salsa!

Coconut Crusted Fish

The sweet and savory crust on the flounder fillets pair so well with the spicy mango salsa. The fish fillets are dipped in whisked eggs, then coated on both sides in a simple spiced coconut/breadcrumb mixture.

You bake them until golden brown, and they come out so flavorful and crispy. My husband even said this was one of his favorite fish meals yet!

Last week, we took a family trip to the Dominican Republic. We ate a ton of seafood, and a lot of the dishes we enjoyed were served with a coconut sauce and a fresh salsa on the side.

This meal was 100% inspired by our trip, and tastes so delicious with a side of coconut rice or crispy plantains! It’s a simple weeknight meal to make, and a fun way to change up your usual cooking flavors.

How to make coconut crusted fish

Here’s what you need to make coconut crusted fish:

Fresh fish fillets

I love using flounder for this recipe because of its buttery texture. The thinner the fillets, the crispier your fish will be!

Breadcrumbs

You can use regular unseasoned breadcrumbs, panko crumbs, or your favorite gluten-free crumbs

Unsweetened coconut flakes

I always try to opt for unsweetened coconut flakes that are finely shredded. If your flakes are a little larger, pulse them for 30 seconds in a food processor until they’re fine.

Spices

The simple spice mixture add so much flavor. You’ll need cumin, paprika, garlic powder, salt & pepper

Eggs

The eggs will act as a “glue” for the breading. If you need a replacement, you can substitute mayo or vegan mayo for an egg-free version

The crispy fish fillets can be served with your favorite dipping sauce, like homemade chipotle mayo or store-bought honey mustard.

The mango salsa adds a delicious sweetness and a little bit of heat, and tastes so refreshing with the breaded fish. If you’re not a fan of spice, just leave out the jalapenos in the salsa for a sweeter mango salsa.

You can prep this dish ahead of time and freeze for a simple meal prep. It’s a new family favorite, and I know you guys are going to love it!

Looking for more fish recipes for easy weeknight meals? Check out some of these recipes below!

Coconut Crusted Fish with Mango Salsa

0 from 0 votes

Course: Main

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 lb skinless flounder fillets, or any white fish of choice
1 large egg
1/2 cup breadcrumbs, regular or gluten-free
1/2 cup unsweetened finely shredded coconut
1/2 tsp salt
1/2 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/4 tsp black pepper
Olive oil, to drizzle
Mango Salsa
1 cup chopped cherry tomatoes
1 large mango, cubed
1/4 purple onion, diced
1 jalapeno, deseeded and diced
Juice from 1/2 a lime
1/4 tsp salt
Handful of cilantro

Directions

Preheat your oven to 400 F
In a shallow plate, toss together the breadcrumbs, coconut flakes and spices. In a separate bowl, whisk together the egg.
Layer a large baking sheet with parchment paper. Dip each piece of fish into the egg mixture, then into the crumb mixture to coat both sides. Place the fish onto the parchment lined baking sheet and repeat until all fish is coated.
Drizzle each piece with olive oil, and bake for about 15-18 minutes.
While the fish bakes, toss together your mango salsa ingredients. Serve fresh over the fish with your choice of sides!