Ingredients
Scale
- 4 (6 oz) fillets of firm white fish (cod or mahi-mahi)
- 1 cup unsweetened shredded coconut
- 2 tablespoons yellow curry powder
- 1 large ripe mango, peeled and diced
- 1/4 cup chopped red onion
- 1 lime, juiced
- 1 large egg, lightly beaten
- 1/2 cup vegetable oil (or coconut oil) for frying
Instructions
- Step 1: Prepare the Mango Salsa by combining the diced mango, chopped red onion, fresh cilantro, and the juice of one lime in a medium bowl. Season lightly with salt and pepper, stir well, and set aside to allow the flavors to meld while preparing the fish.
- Step 2: Set up the dredging station. In a shallow dish, place 1/2 cup all-purpose flour. In a second dish, place the lightly beaten egg. In a third dish, combine the shredded coconut and curry powder, mixing thoroughly. Pat the fish fillets very dry with paper towels.
- Step 3: Dredge each fish fillet by first coating it completely in the flour, shaking off excess. Next, dip it into the egg wash, allowing extra egg to drip away. Finally, firmly press the fillet into the coconut-curry mixture until the fish is evenly coated on both sides.
- Step 4: Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the coated fillets into the hot oil, working in batches if necessary, and cook for 4 to 5 minutes per side, until the crust is golden brown and crispy and the internal temperature of the fish is opaque and cooked through (145°F).
- Step 5: Remove the cooked fish from the skillet and place them on a rack or paper towel-lined plate to drain excess oil. Sprinkle lightly with sea salt immediately after cooking. Serve the hot, crispy fish fillets topped generously with the fresh mango salsa.
Notes
- If you have leftovers, store the fish and the salsa in separate airtight containers in the fridge; this prevents the highly acidic salsa from making the crispy fish soggy too quickly.
- For best results, avoid microwaving; reheat leftover fish in an air fryer or a 350°F oven for a few minutes until crispy again, ensuring the fish is hot before adding the cold salsa.
- This rich fish pairs beautifully with a simple side; try serving it over fluffy jasmine rice or with lightly steamed bok choy to contrast the sweet salsa and crunchy coating.
- Chef's Tip: When coating the fillets, firmly press the curry-coconut mixture into the fish with the palm of your hand; this ensures a sturdy, compact crust that won't flake away during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American