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Coconut Crusted Fish

A tropical dinner delight featuring tender white fish fillets coated in a crispy, golden blend of panko and shredded coconut, baked to perfection and served with zesty lime.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fish & Dredge
  • 4 fillets white fish (Cod, Halibut, or Mahi Mahi) approx 6oz each
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 tsp salt divided
  • 0.5 tsp black pepper
Coconut Crust
  • 1 cup shredded coconut sweetened or unsweetened
  • 0.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 1 tsp lime zest freshly grated
  • 3 tbsp butter melted

Equipment

  • Baking sheet
  • Wire rack
  • Shallow bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up three shallow bowls: one with flour mixed with salt/pepper, one with beaten eggs, and one with the coconut, panko, spices, and lime zest mixed together.
  3. Pat fish fillets dry with paper towels to ensure the coating sticks.
  4. Dredge each fillet in flour (shake off excess), dip in egg wash, then press firmly into the coconut mixture to coat evenly.
  5. Place fillets on the prepared baking sheet and drizzle the melted butter over the tops.
  6. Bake for 12-15 minutes until the crust is golden brown and fish flakes easily with a fork.
  7. Garnish with fresh cilantro and serve immediately with lime wedges.

Notes

For extra crispiness, bake on a wire rack placed over the baking sheet.