Entree: Pitcairn – Northern Culinary Region – Coconut Crusted Fish (White fish fillets coated in shredded coconut and crisped until golden, served with a bright tropical salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) lime juice
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs (3 1/2 oz (100 g))
- 1 cup (80 g) unsweetened shredded coconut
- 1 cup (60 g) panko breadcrumbs
- 1/2 tsp (1 g) smoked paprika
- 3 tbsp (45 ml) vegetable oil for frying, plus more if needed
- 2 tbsp (30 ml) unsalted butter (optional, for pan finish)
- FOR THE TROPICAL SALSA:
- 1 cup (165 g) ripe mango, diced
- 1/4 cup (40 g) red bell pepper, finely diced
- 2 tbsp (8 g) red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tbsp (8 g) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) salt

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) lime juice
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs (100 g)
- 1 cup (80 g) unsweetened shredded coconut
- 1 cup (60 g) panko breadcrumbs
- 1/2 tsp (1 g) smoked paprika
- 3 tbsp (45 ml) vegetable oil for frying, plus more if needed
- 2 tbsp (30 ml) unsalted butter (optional, for pan finish)
- FOR THE TROPICAL SALSA:
- 1 cup (165 g) ripe mango, diced
- 1/4 cup (40 g) red bell pepper, finely diced
- 2 tbsp (8 g) red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tbsp (8 g) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) salt

Instructions

1. Pat fish fillets dry, season both sides with salt and black pepper, and brush with lime juice. Chill while preparing coatings.
2. Set up a dredging station: place flour in one shallow dish, beat eggs in a second dish, and combine shredded coconut, panko, and smoked paprika in a third dish.
3. Dredge each fillet in flour, shake off excess, dip in beaten eggs, then press firmly into the coconut-panko mixture to coat evenly. Press extra coconut onto the surface for a thicker crust.
4. For pan-frying: heat vegetable oil in a large skillet over medium heat until shimmering. Add fillets (cook in batches if needed) and fry 3–4 minutes per side until crust is golden and fish flakes easily with a fork. Add butter in the last minute and spoon over fillets for gloss. For baking: preheat oven to 425°F (220°C), place coated fillets on a lightly oiled baking sheet and bake 10–12 minutes until golden and cooked through.
5. Meanwhile, combine all salsa ingredients in a bowl, taste and adjust salt and lime as needed. Let rest 5 minutes for flavors to marry.
6. Drain cooked fillets briefly on paper towels. Serve hot with tropical salsa spooned over or alongside, and a wedge of lime.