Entree: Pitcairn – National Cuisine – Coconut Crusted Fish (Fish fillets coated in coconut and breadcrumbs, crisped until golden)

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 15 min

Cook 8 min

Total 25 min

Ingredients

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

- 4 fish fillets, firm white fish (snapper, mahi-mahi, or similar), approx. 6 oz (170 g) each
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (80 g) unsweetened shredded coconut, lightly packed
- 3/4 cup (75 g) fine dry breadcrumbs or panko
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground coriander (optional)
- 3 tbsp (45 ml) vegetable oil or coconut oil for frying
- 1 tbsp (15 ml) butter (optional, for richer browning)
- 1 lime, juiced (about 2 tbsp (30 ml))
- 1/4 cup (60 ml) mango or pineapple salsa (store-bought or homemade) for serving
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 4 fish fillets, firm white fish (snapper, mahi-mahi, or similar), approx. 6 oz (170 g) each
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (80 g) unsweetened shredded coconut, lightly packed
- 3/4 cup (75 g) fine dry breadcrumbs or panko
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground coriander (optional)
- 3 tbsp (45 ml) vegetable oil or coconut oil for frying
- 1 tbsp (15 ml) butter (optional, for richer browning)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/4 cup (60 ml) mango or pineapple salsa (store-bought or homemade) for serving
- Fresh cilantro or parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the dredging station: place the flour in one shallow dish and season with 1/2 teaspoon (2.5 ml) salt and 1/4 teaspoon (1.25 ml) pepper; beat the eggs in a second dish; combine shredded coconut and breadcrumbs in a third dish and mix with the remaining 1/2 teaspoon (2.5 ml) salt, 1/4 teaspoon (1.25 ml) pepper, and coriander if using. Pat the fillets dry, dust lightly with flour, dip in beaten egg, then press firmly into the coconut-breadcrumb mixture to coat evenly.
2. Heat a large skillet over medium heat and add the oil and butter if using. When hot but not smoking, add the coated fillets (work in batches if necessary) and fry 3–4 minutes per side, turning carefully, until the crust is deep golden and the fish registers 145°F (63°C) in the thickest part or flakes easily. Remove to a paper-towel-lined plate, squeeze lime juice over the fillets, garnish with cilantro, and serve immediately with mango or pineapple salsa.

1. Prepare the dredging station: place the flour in one shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; beat the eggs in a second dish; combine shredded coconut and breadcrumbs in a third dish and mix with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and coriander if using. Pat the fillets dry, dust lightly with flour, dip in beaten egg, then press firmly into the coconut-breadcrumb mixture to coat evenly.
2. Heat a large skillet over medium heat and add the oil and butter if using. When hot but not smoking, add the coated fillets (work in batches if necessary) and fry 3–4 minutes per side, turning carefully, until the crust is deep golden and the fish registers 145°F (63°C) in the thickest part or flakes easily. Remove to a paper-towel-lined plate, squeeze lime juice over the fillets, garnish with cilantro, and serve immediately with mango or pineapple salsa.