This crispy coconut crusted fish is a delicious way to incorporate more seafood into your week! Fish fillets are breaded in breadcrumbs, 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 fish fillets pair so well with the spicy mango salsa. The fish is dipped in whisked eggs, coated on both sides in a simple spiced coconut/breadcrumb mixture, then baked until brown.
I’ve used both flounder and cod for this recipe, and each time 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, most of which were served with a coconut sauce and a fresh salsa on the side.
This meal was 100% inspired by our trip, and has been on repeat ever since. It’s 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 or cod 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
For this recipe, I use 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 simple mango salsa adds a delicious sweetness and a little bit of heat. It 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 also serve the coconut crusted fish fillets with your favorite dipping sauce, like homemade chipotle mayo or store-bought honey mustard.
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!
BBQ Spiced Salmon
Healthier Baked Fish & Chips
Apricot Glazed Salmon
Coconut Crusted Fish with Mango Salsa
Ingredients
- 4 skinless flounder or cod fillets, or 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. Add the fish fillets into the whisked egg bowl and toss together to coat.
- Layer a large baking sheet with parchment paper. Dip each fish fillet into the crumb plate to coat both sides, then place the fish onto the baking sheet and repeat until all fish is coated.
- Drizzle each piece with olive oil, and bake for about 15 minutes, depending on the thickness of the fish.
- While the fish bakes, toss together your mango salsa ingredients. Serve fresh over the fish with your choice of sides!
My husband and I enjoyed this recipe very much! We used halibut. It was fab!
I’m so happy to hear that, Mary!
I used frozen cod and it tasted so good with the coconut crust. The mango salsa added acid, sweetness, crunch and a little heat. Nice balanced meal. Husband approved!
I’m so happy to hear that!
This worked exactly as written, thanks!