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Coconut-Crusted Tilapia Recipe

Caribbean · Main course · 18 min total

This crispy, golden tilapia fillet is coated in a flavorful coconut and panko crust, pan-fried to perfection. A quick and easy weeknight dinner that brings a taste of the tropics to your table.

Ingredients

• 4 (6 oz) tilapia fillets
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 tablespoons vegetable oil, for frying
• Lime wedges, for serving

Instructions

1. Pat tilapia fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
2. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and mix shredded coconut with panko in a third dish.
3. Dredge each fillet in flour, shaking off excess. Dip into egg, letting excess drip off. Press into coconut-panko mixture, coating both sides evenly.
4. Heat oil in a large nonstick skillet over medium-high heat. Add fillets in a single layer (cook in batches if needed).
5. Cook for 3-4 minutes per side, until golden brown and fish flakes easily with a fork. Drain on paper towels.
6. Serve immediately with lime wedges.

Tips

• For extra crispiness, use a mix of panko and shredded coconut.
• Serve with a simple mango salsa or sweet chili sauce for dipping.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat in a toaster oven to maintain crispness.

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