# Components:
→ For the Fish
01 - 4 white fish fillets, such as cod or tilapia
02 - 1 cup shredded unsweetened coconut
03 - 1/2 cup panko breadcrumbs
04 - 2 large eggs
05 - Salt, to taste
06 - Black pepper, to taste
07 - 1/2 cup all-purpose flour, for dredging
08 - 2 tablespoons olive oil, for frying
→ For the Mango Salsa
09 - 1 ripe mango, diced
10 - 1/2 red bell pepper, finely chopped
11 - 1/4 red onion, finely diced
12 - 1 small jalapeño, minced
13 - 1 tablespoon freshly squeezed lime juice
14 - 2 tablespoons fresh cilantro, chopped
15 - Salt, to taste
# Directions:
01 - In a shallow bowl, mix the shredded coconut with the panko breadcrumbs until evenly combined.
02 - In a second shallow bowl, beat the eggs thoroughly. Arrange the flour in one bowl, eggs in the next, and coconut-panko mixture in a third for an efficient breading process.
03 - Season fish fillets with salt and black pepper. Working one at a time, dredge each piece in flour, dip into the beaten eggs to coat, then press firmly into the coconut-panko mixture, making sure each fillet is covered evenly.
04 - Heat olive oil in a large skillet over medium heat. Cook fillets for 3 to 4 minutes per side, or until the crust is golden and fish flakes easily with a fork. Transfer to paper towels to remove excess oil.
05 - In a small bowl, gently stir together the diced mango, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Add salt to taste and mix until well combined.
06 - Arrange the coconut-crusted fish on serving plates and top each portion with mango salsa just before serving.
