Coconut Crusted Fish

Instructions

1. Prepare the coating stations
   Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs and shredded coconut combined. Add garlic powder and paprika to the coconut mixture and mix well.
2. Coat the fish
   Pat the fish fillets dry with paper towels. Dredge each fillet first in the seasoned flour, shaking off excess. Next, dip in the beaten eggs, allowing excess to drip off. Finally, press firmly into the coconut-panko mixture, ensuring an even coating on all sides.
3. Heat the pan
   Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering but not smoking. You want the oil hot enough to crisp the coating but not so hot that it burns the coconut.
4. Cook the fish
   Place the coated fillets in the hot pan, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side until the coating is golden brown and crispy, and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. Rest and serve
   Transfer the cooked fish to a paper towel-lined plate to absorb any excess oil. Let rest for 2 minutes. Serve hot with lime wedges and garnish with fresh cilantro. Pair with a tropical salsa or mango chutney for an extra flavor dimension.