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Imagine sinking your teeth into a perfectly cooked fish fillet, its exterior a golden-crisp cocoon of toasted coconut and panko breadcrumbs. This is the essence of Coconut Crusted Fish Fillets—a dish that transports your taste buds straight to a tropical paradise with every bite. With its delightful crunch and subtle sweetness from the coconut, this recipe embraces the flavors of the ocean while offering a unique twist that appeals to seafood enthusiasts and casual diners alike.

Coconut Crusted Fish Fillets

Dive into tropical flavors with Coconut Crusted Fish Fillets! This dish features perfectly cooked fish enveloped in a golden-crisp crust made from unsweetened shredded coconut and panko breadcrumbs. Not only a feast for the senses, but it’s also nutritious, packed with protein and omega-3 fatty acids. Ideal for any seafood lover, this recipe is simple to follow and perfect for impressing guests. Get ready to enjoy a delightful culinary adventure from your kitchen!
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Ingredients
  

4 fish fillets (such as cod, tilapia, or mahi-mahi)

1 cup shredded coconut (sweetened or unsweetened, based on preference)

½ cup panko breadcrumbs

¼ cup all-purpose flour

2 large eggs

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

½ tsp paprika (optional, for extra flavor)

¼ cup coconut oil (or other cooking oil)

Lime wedges (for serving)

Fresh cilantro (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

    Prepare the Breading Stations: In three separate shallow bowls, set up your breading station:

      - In the first bowl, combine the all-purpose flour, garlic powder, onion powder, salt, pepper, and paprika.

        - In the second bowl, beat the eggs until well combined.

          - In the third bowl, mix the shredded coconut and panko breadcrumbs together evenly.

            Bread the Fish Fillets:

              - Take a fish fillet and dredge it in the flour mixture, coating both sides. Shake off the excess flour.

                - Next, dip the floured fillet into the beaten eggs, allowing any excess egg to drip off.

                  - Finally, press the fillet into the coconut and panko mixture, ensuring it's fully coated. Repeat this process for all fillets.

                    Cook the Fish: Heat coconut oil in a large skillet over medium-high heat. Once hot, carefully place the coated fish fillets in the skillet. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.

                      Bake the Fish: After pan-frying, transfer the fillets to the prepared baking sheet. Place them in the preheated oven and bake for an additional 10-12 minutes, or until the fish flakes easily with a fork and is cooked through.

                        Serve: Remove the fish from the oven, garnish with fresh cilantro if desired, and serve immediately with lime wedges on the side for squeezing over the fish.

                          Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings