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Coconut Crusted Fish With Mango Salsa Recipe
Ash Tyrrell

Coconut Crusted Fish with Fresh Mango Salsa Recipe

The first time I made coconut crusted fish with mango salsa, I was honestly surprised by how incredible the flavors turned out. The crispy coconut coating on the fish paired perfectly with the sweet and refreshing mango salsa. I remember taking my first bite and thinking how restaurant-quality it tasted, even though it was so easy to prepare.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 skinless flounder or cod fillets – Thin white fish fillets work best because they cook quickly and get crispier.
  • 1 large egg – Helps the coating stick to the fish and creates an even crust.
  • 1/2 cup breadcrumbs – Use regular panko, or gluten-free breadcrumbs depending on preference. Panko gives extra crunch.
  • 1/2 cup unsweetened finely shredded coconut – Adds a slightly sweet crispy texture that pairs perfectly with fish.
  • 1/2 teaspoon salt – Enhances the natural flavor of the fish.
  • 1/2 teaspoon cumin – Adds a warm earthy flavor to the crust.
  • 1 teaspoon paprika – Provides mild smokiness and color to the coating.
  • 1 teaspoon garlic powder – Boosts savory flavor throughout the crust.
  • 1/4 teaspoon black pepper – Adds subtle heat and balance.
  • Olive oil for drizzling – Helps the coating turn golden and crispy during baking.
  • 1 cup chopped cherry tomatoes – Adds freshness and a slight tangy flavor.
  • 1 large mango cubed – Provides natural sweetness and tropical flavor.
  • 1/4 purple onion diced – Gives a mild sharpness that balances the sweetness.
  • 1 jalapeño deseeded and diced – Adds a little heat; remove if you prefer mild salsa.
  • Juice from 1/2 lime – Brightens the salsa with fresh acidity.
  • 1/4 teaspoon salt – Enhances the flavor of all the ingredients.
  • A handful of fresh cilantro – Adds herbal freshness and color.

Method
 

  1. Start by preheating your oven to 400°F (200°C). This temperature helps the coconut crust cook quickly and turn golden brown. Line a baking sheet with parchment paper so the fish won’t stick while baking.
  2. In a shallow plate, combine breadcrumbs, shredded coconut, salt, cumin, paprika, garlic powder, and black pepper. Mix everything thoroughly so the spices distribute evenly. This mixture will create the crispy, flavorful coating on the fish.
  3. Crack the egg into a bowl and whisk until smooth. Dip each fish fillet into the egg mixture, making sure it is fully coated. Then press the fish into the coconut breadcrumb mixture so both sides are evenly covered.
  4. Place each coated fillet onto the prepared baking sheet. Leave a little space between them so they cook evenly. Lightly drizzle olive oil over the top of each fillet to help the crust crisp up during baking.
  5. Transfer the baking sheet to the oven and bake for about 15 minutes. The fish should turn golden brown on the outside and flaky on the inside. Cooking time may vary depending on the thickness of your fillets.
  6. While the fish is baking, combine diced mango, cherry tomatoes, diced purple onion, jalapeño, lime juice, salt, and chopped cilantro in a bowl. Toss everything together gently so the ingredients stay fresh and vibrant.
  7. Once the fish is cooked, remove it from the oven and let it rest for a minute. Spoon the fresh mango salsa over each fillet just before serving. The cool salsa balances the warm crispy fish perfectly.

Notes

  • I always choose thin fish fillets because they become crispier and cook more evenly.
  • If the coconut flakes are large, I pulse them briefly in a food processor so the coating sticks better.
  • I like to drizzle a little extra olive oil on top before baking for a golden crust.
  • Sometimes I add a pinch of chili powder to the coating for extra flavor.
  • I always prepare the salsa fresh right before serving so it stays bright and juicy.