Coconut Fish Fillets
Transform your weeknight dinner with these irresistible Coconut Fish Fillets, a recipe that brings a tropical flair to your table with minimal effort. Succulent white fish fillets are coated in a crispy crust of panko breadcrumbs and shredded coconut, seasoned with hints of garlic and paprika for a burst of flavor in every bite. The creamy coconut milk in the dredging process not only enhances the tropical vibe but also ensures a perfectly moist interior. Pan-fried to golden perfection in just minutes, these fillets are finished with a squeeze of fresh lime for a zesty touch. Quick to prepare and paired perfectly with a simple side salad or steamed rice, this dish is ideal for busy weeknights or relaxed weekend dinners. Make a splash at your next meal with these easy, crowd-pleasing coconut-crusted fish fillets!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, tilapia, or haddock)
- 1 cup coconut milk
- 1 cup panko breadcrumbs
- 0.5 cup unsweetened shredded coconut
- 0.5 cup all-purpose flour
- 1 piece large egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil (for frying)
- 1 lime lime wedges (for serving)
Instructions
Pat the fish fillets dry with a paper towel and set aside.
Set up a dredging station with three bowls: one containing the flour mixed with garlic powder, paprika, salt, and black pepper; one containing the egg whisked with 2 tablespoons of coconut milk; and the third containing a mixture of panko breadcrumbs and shredded coconut.
Dip each fish fillet into the flour mixture, coating it completely, then into the egg mixture, and finally into the panko and coconut mixture. Press gently to ensure the coating adheres well. Repeat for all fillets.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking (about 350°F if using a thermometer).
Carefully place the coated fish fillets in the skillet, cooking 3-4 minutes per side or until golden brown and the fish flakes easily with a fork.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve the coconut fish fillets hot with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 25.5 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
