Tropical Crispy Coconut-Curry Fish with Mango Salsa Delight

Crispy Coconut-Curry Fish with Mango Salsa is a quick, delightful dish that encapsulates tropical flavors for any dinner table.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish Coating

4 fillets Fish Fillets (cod, tilapia, salmon, or snapper)
1 cup Coconut Flour or almond/regular flour
2 tablespoons Curry Powder or garam masala
2 Eggs for binding

For the Mango Salsa

1 cup Mango fresh, diced
1/4 cup Red Onion finely chopped
1/4 cup Cilantro fresh, chopped
2 tablespoons Lime Juice freshly squeezed

For Serving

to taste Sriracha optional

Equipment

Oven
pan
bowls

Method

Preparation Steps

Preheat your oven to 400°F (200°C) for baking, or heat a pan with oil over medium-high heat for frying.
Whisk the eggs in one bowl and combine coconut flour with curry powder in another bowl.
Dip each fish fillet into the whisked eggs and then into the coconut-curry mixture, ensuring a good coating.
If baking, place the coated fillets on a greased baking sheet and bake for 15-20 minutes until golden brown.
If frying, cook each fillet for about 4 minutes on each side until crispy and golden.
While the fish cooks, mix the mango salsa ingredients together in a bowl.
Serve the fish topped with the mango salsa and drizzle with Sriracha if desired.

Nutrition

Serving: 1fillet with salsaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Best reheated in the oven for crispiness.

Tried this recipe?

Let us know how it was!