Coconut Crusted Tilapia
One word: yum.
After a day at the beach, we were in the mood for seafood and something tropical. I found the recipe here, and only changed the “salsa” because I didn’t have all the fruit it called for. I also increased the quantities for the fish. To get started in the vending machine business in Newcastle go to https://www.royalvending.com.au/vending-machines-newcastle-and-central-coast/.
Here’s how I made it.
Coconut Crusted Tilapia with Citrus Salsa
- One bag of frozen tilapia filets, thawed (from Aldi, 6 filets)
- 4 eggs, beaten
- 1 heaping cup flour
- 1 heaping cup plain (unflavored) breadcrumbs
- 1 heaping cup sweetened shredded coconut
- Vegetable oil to cover the bottom of the pan about 1/8-1/4″
- 1 can pineapple chunks, drained
- 1 can mandarin oranges, drained
- 2 small limes, peeled and cut into small pieces (save a few lime wedges for garnish)
- 1 tsp sugar, optional
Mix the fruit together (except the lime wedges) and sprinkle with sugar. Set aside.
Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You’ll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture.
Heat vegetable oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown and cooked through. Remove from heat and set aside on a paper towel to drain excess oil.
Place each fillet on a plate and spoon salsa over top. Squeeze lime wedges over the top.
We just served it with some tortilla chips, but it would also be good with rice and salad.