Coconut Crusted Cod with Mango Salsa
Bring a taste of the tropics to your table with this Coconut Crusted Cod with Mango Salsa. Tender cod fillets are coated in a crispy, golden coconut crust, then paired with a bright and juicy mango salsa for the perfect balance of sweet and savory flavors. A hint of spice adds a flavorful kick, making this colorful seafood dish an easy and refreshing choice for any occasion.
Brought to you by @aweebitquirkybbq
Servings: 2
Ingredients:
Coconut Crusted Cod
- 2 Center Cut Cod Loins
- 1 tsp salt
- 1 tbs lime juice
- 1/2 tbs cayenne pepper
- 1/2 tbs smoked paprika
- 1/2 tbs black pepper
- 1/2 tbs garlic powder
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup unsweetened coconut flakes
- Oil, for frying
Mango Salsa
- 2 medium ripe mangos, diced
- 1/4 cup red onion, diced
- 1/4 cup chopped cilantro
- Juice and zest of 1 lime
- 1 garlic clove, minced
- 1 small jalapeño, minced
- Sea salt to taste
Instructions:
- Combine ingredients for the mango salsa and set aside in the fridge.
- Rub lime juice on cod filets. Mix cayenne pepper, smoked paprika, garlic powder and black pepper, and apply to fish.
- Gather three bowls to dredge and bread your fish. Add flour and a pinch of salt to the first bowl. Add the beaten eggs to the second bowl. And mix breadcrumbs, coconut and salt in the third bowl.
- First, dredge the cod filets in flour. Next, coat in the beaten egg mixture. Finally, dredge in the coconut breadcrumb mixture, pressing fish down to allow breading to adhere.
- Add 1/4 inch of cooking oil to a skillet and heat over medium heat.
- Once heated, add the cod filets and cook about 3-5 minutes per side. Check for doneness, remove from heat at about 140° internal temperature.
- Top the cod filets with the mango salsa.
