Name: Crispy Coconut-Curry Fish with Mango Salsa Bliss
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup All-Purpose Flour (can substitute with gluten-free flour blend); 1 cup Shredded Unsweetened Coconut (use panko breadcrumbs as alternative); 2 tablespoons Curry Powder (adjust to taste); 1 teaspoon Garlic Powder (optional); 1/2 teaspoon Cayenne Pepper (adjust to taste); 1/2 teaspoon Salt; 1 cup Coconut Milk (plant-based alternatives if necessary); 1 large Egg; 1 pound White Fish Fillets (cod, tilapia, or halibut); 1 large Ripe Mango (other tropical fruits may be substituted); 1/2 small Red Onion (can substitute with green onions); 1 small Jalapeño (omit for milder flavor); 2 tablespoons Lime Juice (fresh lime preferred); 1/4 cup Fresh Cilantro (basil or parsley can be substituted); Oil for Frying (use a neutral oil like vegetable or canola)

“Can you hear the sizzle? That glorious sound fills the kitchen as I dip the fish in a coconut-curry batter for my Crispy Coconut-Curry Fish with Mango Salsa. This dish is a delightful fusion of tropical flavors, bringing together a crunchy coconut crust and tender fish that practically melts in your mouth. Not only is this meal a fabulous crowd-pleaser, but it’s also a nutritious option that transforms any dinner into a festive gathering! Plus, it’s gluten-free-friendly, making it adaptable for any dietary preferences. So, are you ready to take a culinary trip to the tropics right from your kitchen?”

Why is this dish a must-try?

Tropical Transformation: With every bite, you’ll feel as if you’re vacationing on a sun-kissed beach, thanks to the vibrant coconut-curry flavors paired with zesty mango salsa.

Nutritious Goodness: Packed with omega-3 fatty acids and essential nutrients, this dish isn’t just delicious; it’s also a health-conscious choice.

Crowd-Pleasing Appeal: Perfect for dinner parties or family gatherings, everyone from kids to adults will be reaching for seconds!

Easy Prep: Quick to prepare, you can have this gourmet meal on the table in no time! No more mundane meals or fast food.

Versatile Options: Feel free to switch out the fish for shrimp or even chicken. And if you’re in the mood for an extra kick, add bell peppers or corn to the salsa for a refreshing twist.

For more delicious meals, check out my Honey Butter Chicken or the savory Rub Chicken Wings!

Crispy Coconut-Curry Fish Ingredients

For the Batter
• All-Purpose Flour – Provides structure and a base for the batter; can substitute with gluten-free flour blend for a gluten-free option.
• Shredded Unsweetened Coconut – Adds a crunchy texture and tropical sweetness; use panko breadcrumbs as an alternative for a different texture.
• Curry Powder – Infuses warm, aromatic notes into the batter; adjust to taste for spice level.
• Garlic Powder – Enhances flavor depth in the batter; optional based on preference.
• Cayenne Pepper – Offers a kick of heat that can be adjusted to taste.
• Salt – Balances flavors throughout the dish.
• Coconut Milk – Creates a moist batter that sticks well to the fish; plant-based alternatives can be used if necessary.
• Large Egg – Binds the batter and helps it adhere to the fish.

For the Fish
• White Fish Fillets (cod, tilapia, or halibut) – Main ingredient providing healthy protein; ensure fillets are firm to maintain structure during frying.

For the Mango Salsa
• Ripe Mango – Base ingredient for salsa, bringing sweetness and freshness; other tropical fruits may be substituted for variety.
• Red Onion – Adds crunch and mild flavor in the salsa; can substitute with green onions for a milder taste.
• Jalapeño – Provides heat to the salsa; omit for a milder flavor or substitute with bell pepper for sweetness.
• Lime Juice – Brightens flavors and adds acidity to the salsa; fresh lime is preferred for optimal taste.
• Fresh Cilantro – Introduces herbal notes to the salsa; basil or parsley can be substituted for a different herbaceous flavor.

For Frying
• Oil for Frying – Use a neutral oil like vegetable or canola for frying the fish, ensuring a crispy texture for your Crispy Coconut-Curry Fish with Mango Salsa.

Step‑by‑Step Instructions for Crispy Coconut-Curry Fish with Mango Salsa

Step 1: Prepare the Mango Salsa
Begin by dicing the ripe mango into small cubes, then finely chop the red onion and jalapeño. In a mixing bowl, combine the mango, red onion, jalapeño, freshly squeezed lime juice, chopped cilantro, and a pinch of salt. Toss everything gently to combine and allow the salsa to sit at room temperature for about 15 minutes to meld those tropical flavors beautifully.

Step 2: Make the Coconut-Curry Batter
In a large mixing bowl, whisk together the all-purpose flour, shredded unsweetened coconut, curry powder, garlic powder, cayenne pepper, and salt until well combined. In a separate bowl, mix the coconut milk and egg until frothy, then pour it into the dry ingredients. Stir the mixture until it becomes a smooth batter, ready to coat the fish for your Crispy Coconut-Curry Fish.

Step 3: Prepare the Fish
Take your white fish fillets—cod, tilapia, or halibut—and gently pat them dry with paper towels. This step is crucial for ensuring a crispy texture when frying. Season both sides of the fish with salt and pepper to enhance the flavor. Set aside the seasoned fillets while you heat the oil for frying.

Step 4: Fry the Fish
In a large skillet, heat a generous amount of neutral oil over medium-high heat until it reaches about 350°F (180°C). Carefully dip each fish fillet into the coconut-curry batter, ensuring an even coating, and gently place them in the hot oil. Fry the fish for 3-4 minutes on each side or until they turn a beautiful golden brown. Use a slotted spatula to transfer the fried fillets to a paper towel-lined plate to drain any excess oil.

Step 5: Serve
On a serving plate, arrange the crispy coconut-curry fish fillets thoughtfully. Generously top each fillet with the vibrant mango salsa you’ve prepared, allowing the freshness of the salsa to complement the crispiness of the fish. Optionally, serve with lime wedges on the side to enhance the tropical experience of your Crispy Coconut-Curry Fish with Mango Salsa.

What to Serve with Crispy Coconut-Curry Fish with Mango Salsa

Looking to create a full tropical feast? Pair these delicious, crispy flavors with delightful sides that elevate your meal.

Jasmine Rice: Its subtle scent and fluffy texture perfectly absorb the flavors of the coconut-curry fish, creating a harmonious balance.
Quinoa Salad: This nutty grain salad, tossed with fresh veggies and a light vinaigrette, adds a lovely crunch that complements the fish’s crispiness.
Light Cucumber Salad: Crisp cucumber slices dressed in lime juice and mint provide a refreshing contrast to the warm, spicy fish and vibrant mango salsa.
Roasted Sweet Potatoes: Their natural sweetness pairs beautifully with the coconut-curry notes, adding a hearty component to your meal.
Mango Smoothie: For a tropical twist, serve a creamy mango smoothie alongside. It’s a delightful way to echo the freshness of your salsa.
Chili Lime Corn on the Cob: Grilled corn brushed with chili-lime butter brings a zesty, sweet element that complements the rich flavors of the fish.
Coconut Water: Refreshing and hydrating, a chilled glass of coconut water offers a simple yet delightful beverage that enhances the tropical vibe.

Make Ahead Options

These Crispy Coconut-Curry Fish with Mango Salsa are perfect for busy weeknights! You can prepare the mango salsa up to 3 days in advance—simply combine the diced mango, red onion, jalapeño, lime juice, cilantro, and salt, and store it in an airtight container in the refrigerator to keep the flavors fresh. For the fish, you can mix the coconut-curry batter and store it in the fridge for up to 24 hours before frying. To maintain the quality, ensure the fish fillets are patted dry before coating them in the batter. When you’re ready to serve, just fry the fish as instructed, plate it, and top with your ready-made salsa for a delicious tropical feast!

How to Store and Freeze Crispy Coconut-Curry Fish

Fridge: Store leftover crispy coconut-curry fish in an airtight container for up to 2 days. To maintain its crunchiness, reheat in a preheated oven at 350°F (175°C) instead of the microwave.

Freezer: For extended storage, freeze the fish before frying. Wrap the battered fillets tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months.

Salsa Storage: Keep mango salsa in the refrigerator in an airtight container for up to 2 days. To preserve freshness, avoid mixing it with the fish until serving.

Reheating: If reheating leftover fish, place it in the oven to restore its crisp texture. The crispy coconut-curry fish will taste almost as fresh as when it was first made!

Crispy Coconut-Curry Fish Variations

Feel free to make this dazzling dish your own with these fun and mouthwatering twists!

Gluten-Free: Switch the all-purpose flour with a gluten-free flour blend to enjoy the same great taste without the gluten.
Seafood Swap: Substitute white fish fillets with shrimp for a delightful taste of the ocean. The crispy coating will still complement the succulent meat—and it cooks a bit faster!
Veggie Boost: Add finely chopped bell peppers or corn to your mango salsa for an extra crunch and burst of color. This gives a delightful contrast to the sweetness of the mango.
Extra Zing: Amp up the heat by including diced fresh chili peppers or a pinch of red pepper flakes in the batter. It’ll give your fish a delicious kick!
Tropical Twist: Swap the mango for other tropical fruits like pineapple or papaya in your salsa for a fresh, sweet twist that’s equally satisfying. Each fruit brings its unique flavor story!
Curry Adventure: Explore different curry powders such as madras or Thai red curry for varying flavor profiles. Your fish will take on an exciting new character with just a simple spice change.
Baked Option: For a lighter alternative, try baking the coated fish in the oven instead of frying. Brush it with a little oil and bake at 400°F (200°C) until crispy and golden.
Herbal Refresh: Mix fresh basil or mint into your salsa instead of cilantro. These herbs provide a refreshing alternative that brightens up the dish beautifully!

With these variations, your Crispy Coconut-Curry Fish with Mango Salsa can be a brand new adventure each time you make it! For a fantastic side, consider pairing it with our flavorful Crispy Slow Cooker Carnitas. Enjoy your culinary journey!

Expert Tips for Crispy Coconut-Curry Fish

Oil Temperature: Ensure your oil is hot enough before frying. A small drop of batter should sizzle immediately; if it sinks, the oil isn’t ready.
Avoid Overcrowding: Fry the fish in batches to avoid overcrowding the skillet. This helps maintain the oil temperature for even cooking and crispy texture.
Pat Fish Dry: For the crispiest results, make sure the fish fillets are patted dry before coating in the coconut-curry batter. Moisture can lead to a soggy crust.
Rest the Salsa: Let your mango salsa rest for at least 15 minutes after mixing. This allows the flavors to meld beautifully, enhancing your dish.
Experiment with Flavor: Don’t hesitate to swap out different curry powders for varied spice levels in your Crispy Coconut-Curry Fish with Mango Salsa. Each blend adds a unique twist!

Crispy Coconut-Curry Fish with Mango Salsa Recipe FAQs

How do I choose the right fish for this recipe?
Absolutely! When selecting fish fillets, look for fresh, firm options like cod, tilapia, or halibut. The fillets should be moist and free from any strong fishy odor. If possible, ask your fishmonger about sourcing, as sustainable practices ensure you’re enjoying your dish responsibly.

What’s the best way to store leftovers?
Store leftover crispy coconut-curry fish in an airtight container for up to 2 days in the refrigerator. To maintain its delightful crunch, reheat the fish in a preheated oven at 350°F (175°C) until warmed through—about 10-12 minutes should do the trick!

Can I freeze the coconut-curry fish?
Yes, you can! For freezing, wrap the battered fish fillets tightly in plastic wrap and place them in a freezer-safe bag. They’ll store well for up to 3 months. When you’re ready to enjoy them, you can fry them directly from the freezer, but allow an extra minute or two in the frying time for even cooking.

Are there any dietary considerations I should be aware of?
Very! This dish is gluten-free-friendly if you substitute regular all-purpose flour with a gluten-free flour blend. Additionally, if you’re serving anyone with allergies, ensure that all ingredients, like the coconut milk and spices, are checked for potential allergens. Always taste and adjust based on individual sensitivities.

Why is it important to pat the fish dry before frying?
The more the merrier! Patting your fish fillets dry ensures a beautiful, crispy texture because moisture can prevent the coconut-curry batter from adhering properly. This step keeps the crust deliciously crunchy, making each bite of your crispy coconut-curry fish delightful.