Coconut crusted fish

This crispy coconut crusted fish is a delicious way to incorporate more seafood into your week! The flounder fillets are breaded in coconut flakes and spices, baked until golden brown and served with a refreshing mango salsa! The sweet and savory crust on the flounder fillets pair so well with the spicy mango salsa. The fish fillets are dipped in whisked eggs, then coated on both sides in a simple spiced coconut/breadcrumb mixture.

Ingredients

• 2 lbs fish fillets (mahi-mahi or tilapia or other white fish fillets, 4 limes, 1 coconuts grated, salt and pepper, flour, 2 eggs, oil for frying

Instructions

• split the coconut and remove the meat, grate finely or use an implement like a "goat"
• squeeze the juice of two limes into a shallow bowl and add a bit of salt and pepper.
• pat the fish fillets dry and place into the lime juice
• let sit there for about 5 minutes
• meanwhile whisk the eggs and put in shallow bowl
• put some flour into a shallow bowl
• Put the grated coconut into a shallow bowl or plate
• remove a fillet from the lime marinade and dip it into the flour coat well on both sides
• Dip it into the egg and coat on both sides
• Dip into the freshly grated coconut and press lightly so it adheres all over the fillet
• Put aside and repeat until all the fillets are dipped.
• In a large frying pan, cover the bottom of the pan with a light coating of oil and fry until the coconut is crusted and a light brown.
• Set on paper towel and serve warm with a couple slices of lime.