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- 4 tilapia fillets - 1 cup shredded coconut (unsweetened) - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 2 large eggs - ¼ cup all-purpose flour - 3 tablespoons coconut oil (for frying) - Fresh lime wedges (for serving) - Fresh cilantro leaves (for garnish) Tilapia is a mild fish that cooks fast. It has a light flavor that pairs well with toppings. I love using unsweetened shredded coconut. It gives a wonderful crunch and rich taste. Panko breadcrumbs add extra texture. They absorb less oil and keep the crust light. Garlic and onion powder bring depth to the flavor. Paprika adds a hint of warmth without being too spicy. Eggs act as a binder. They help the coconut mixture stick well. Flour also helps with this. Using coconut oil for frying makes the fish crisp and adds a tropical note. Finally, fresh lime and cilantro brighten up the dish. They give a fresh taste that balances the richness. Each serving of coconut crusted tilapia has about: - Calories: 400 - Protein: 30g - Fat: 25g - Carbohydrates: 20g - Fiber: 3g - Sugar: 2g This dish is filling and offers good protein. The healthy fats from coconut oil and coconut itself are beneficial too. Enjoy this tasty meal while knowing it fuels your body well! {{ingredient_image_1}} To start, gather your ingredients. You need shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. In a shallow dish, mix the coconut and breadcrumbs. Add the garlic powder, onion powder, paprika, salt, and black pepper. Stir until well blended. Next, in another shallow dish, beat two large eggs until smooth. In a third shallow dish, put ¼ cup of flour. This will help the coating stick to the fish. Now, take your tilapia fillets. First, coat each fillet lightly in flour. Shake off any extra flour. Then, dip the fillet into the beaten eggs. Let the excess egg drip off. After that, press the fillet into the coconut mixture. Make sure to cover both sides well. This step is key for a crispy crust. Repeat this for all the fillets. You want a thick and even coating for the best flavor and crunch. Heat a large skillet over medium heat. Add 3 tablespoons of coconut oil. Wait until the oil shimmers. This means it’s ready for cooking. Carefully place the coated tilapia fillets in the skillet. Don't overcrowd the pan. Fry each fillet for 3 to 4 minutes on one side. When it turns golden brown, flip it over. Cook the other side for the same time. The fish is done when it flakes easily with a fork. Once cooked, remove the fillets from the skillet. Place them on a plate lined with paper towels. This will help drain any extra oil. Now, you’re ready to serve your coconut crusted tilapia! To get that ideal crunch, use unsweetened shredded coconut. It gives great flavor without extra sugar. Panko breadcrumbs also help, as they create a light and crispy coating. Make sure to press the fish well into the coconut mix. This step helps the coating stick. Fry the fish in hot coconut oil. This oil adds a nice hint of flavor while keeping the crust crispy. If you need to change up the recipe, there are easy swaps. Instead of tilapia, you can use cod or snapper. Both fish work well and taste great. For the coconut, try using crushed cornflakes if you want a different crunch. You can also use olive oil instead of coconut oil for frying. It has a milder taste but will still give a nice result. If eggs are an issue, you can use a flaxseed mixture as a binder. When frying fish, safety is key. First, use a deep skillet to keep the oil contained. Always heat the oil slowly to avoid splattering. Use a thermometer to check the oil temperature, aiming for about 350°F. If the oil smokes, it’s too hot. Never overcrowd the skillet; this lowers the oil’s temperature. Finally, have a plate lined with paper towels ready to drain excess oil after frying. This step keeps your fish crispy and not greasy. Pro Tips Use Unsweetened Coconut: Always opt for unsweetened shredded coconut to avoid an overly sweet crust that can overpower the dish. Make It Crispy: For an extra crispy texture, try adding a tablespoon of cornmeal to the coconut and panko mixture. Check for Freshness: Ensure your tilapia fillets are fresh. They should smell clean, like the ocean, and should not have a strong fishy odor. Serving Suggestions: Pair the tilapia with a refreshing mango salsa or a zesty avocado salad to complement the rich coconut flavor. {{image_2}} You can easily spice up your coconut crusted tilapia. Just add heat to the breading. Mix in 1 teaspoon of cayenne pepper or red pepper flakes. This gives the dish a nice kick. You can also add a dash of hot sauce to the eggs for extra flavor. The spice pairs well with the sweet coconut. If you want a lighter dish, try baking the tilapia. Preheat your oven to 400°F (200°C). Place the coated fillets on a baking sheet lined with parchment paper. Use a light spray of coconut oil on top of each fillet. Bake for about 15-20 minutes. The fish should be flaky and the crust golden. Not a fan of tilapia? You can use other fish for this recipe. Try cod, haddock, or even salmon. Each fish has a unique flavor. They all work well with the coconut crust. Just remember to adjust cooking times based on the thickness of the fillets. Enjoy experimenting with your favorite options! To keep your coconut crusted tilapia fresh, store it in the fridge. Place the cooked fish in an airtight container. Make sure it cools down first. This helps prevent sogginess. It stays good for up to three days. Always check for any strange smells before eating. If it smells off, throw it away. You can freeze coconut crusted tilapia for later. First, let it cool completely. Wrap each piece tightly in plastic wrap. Then, place the wrapped fillets in a freezer bag. Remove as much air as possible. It stays fresh for up to two months. When ready to eat, thaw it in the fridge overnight before reheating. Reheating is easy! You can use the oven for the best results. Preheat your oven to 350°F (175°C). Place the fish on a baking sheet. Bake for about 10 to 15 minutes. This keeps the coating crispy. You can also reheat in a skillet. Heat a little oil over medium heat. Cook each fillet for about 3 minutes on each side. Enjoy your tilapia just like the first time! Coconut crusted tilapia pairs well with many sides. Here are some ideas: - Fresh mango salsa: The sweet and spicy notes brighten the dish. - Simple green salad: Crisp greens add freshness and crunch. - Steamed rice or quinoa: These grains soak up the flavors nicely. - Grilled vegetables: Colorful veggies offer a healthy balance. - Coconut rice: This dish enhances the coconut flavor. Feel free to mix and match these sides. Your meal will look and taste great! To keep the coating on your tilapia, follow these tips: - Dry the fish: Pat the fillets dry with a paper towel. This helps the coating stick better. - Use three bowls: Have one for flour, one for eggs, and one for the coconut mixture. This keeps things neat. - Press firmly: When coating, press the fillets into the coconut mix. Ensure they are well-coated on both sides. - Let it rest: After coating, let the fillets sit for a few minutes. This helps the coating adhere. Following these steps makes for a perfect crust! Yes, you can easily make this recipe gluten-free! Here’s how: - Use gluten-free flour: Substitute all-purpose flour with a gluten-free blend. - Choose gluten-free breadcrumbs: Look for gluten-free panko or make your own from gluten-free bread. - Check the labels: Ensure all ingredients are gluten-free, especially any seasonings. With these swaps, you can enjoy coconut crusted tilapia without gluten! This blog post covered all you need for making Coconut Crusted Tilapia. We talked about the ingredients, step-by-step cooking instructions, and tips for the best results. I shared ways to add a twist with variations and how to store leftovers properly. When you follow these steps, you'll make a tasty dish. Enjoy the crunch and flavor. Remember, the right tips can turn a good meal into a great one! Try different sides or fish for more fun in the kitchen. Happy cooking!

Coconut Crusted Tilapia

A delicious tilapia dish coated with a crispy coconut and panko crust, perfect for a tropical meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets tilapia
  • 1 cup shredded coconut (unsweetened)
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¼ cup all-purpose flour
  • 3 tablespoons coconut oil (for frying)
  • to taste fresh lime wedges (for serving)
  • to taste fresh cilantro leaves (for garnish)

Instructions
 

  • In a shallow dish, mix the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, place the flour.
  • Take each tilapia fillet and first coat it lightly in the flour, then dip it into the beaten eggs, and finally press it into the coconut mixture, ensuring each fillet is well coated on both sides.
  • In a large skillet, heat the coconut oil over medium heat until shimmering. Ensure the oil covers the bottom of the skillet.
  • Carefully place the coated tilapia fillets in the skillet, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and cooked through (the fish should easily flake with a fork).
  • Remove the fillets from the skillet and place them on a plate lined with paper towels to drain excess oil.
  • Serve the coconut crusted tilapia warm, garnished with fresh cilantro and lime wedges on the side for squeezing over the fish.

Notes

Plate the tilapia on a vibrant colored dish and add a lime wedge on each plate. You can also serve it alongside a fresh mango salsa or a simple green salad for a colorful meal.
Keyword coconut, fried fish, seafood, tilapia