Name: Crispy Coconut-Curry Fish with Mango Salsa Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened shredded coconut; 1 tbsp curry powder; 1 tsp garlic powder; 1/2 tsp cayenne pepper (adjust to taste); 1 tsp salt; 1 cup coconut milk; 1 large egg; 4 white fish fillets (cod, tilapia, or halibut); Salt and pepper (to taste); Oil for frying; 1 ripe mango (diced); 1/2 red onion (finely chopped); 1 jalapeño (seeded and minced); 1 lime (juiced); 1/4 cup fresh cilantro (chopped); Salt (to taste)

Jump to Recipe

If you’re craving a vibrant dinner with a tropical twist, you’re going to fall in love with Crispy Coconut-Curry Fish with Mango Salsa. Imagine perfectly golden fish fillets, crackling with coconut crunch and warm curry spice, all crowned with a bright, juicy salsa that sings of sweet mango and zesty lime. This dish isn’t just a feast for the senses—it’s a showcase of bold flavors and textures that come together with effortless charm. Whether you’re serving loved ones or treating yourself to something special, this recipe is pure sunshine on a plate!

Crispy Coconut-Curry Fish with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crispy Coconut-Curry Fish with Mango Salsa lies in its simplicity: each ingredient plays an essential role, bringing color, fragrance, and flavor that dance on your palate. Here’s what you’ll need to make every bite unforgettable:

All-purpose flour: Provides the light, crispy base for our batter, making every bite tender yet crunchy.
Unsweetened shredded coconut: Adds irresistible texture and a toasty, nutty flavor that pairs perfectly with curry and mango.
Curry powder: The soul of the dish—brings earthy, aromatic warmth to the fish coating.
Garlic powder: Rounds out the flavors with a savory punch.
Cayenne pepper: A little heat goes a long way; adjust to your liking for the perfect subtle kick.
Salt: Enhances all the tastes and balances sweet with savory throughout the recipe.
Coconut milk: Lends creaminess, subtle sweetness, and helps the batter stay luscious and smooth.
Large egg: Binds the wet and dry ingredients, giving the coating its signature crunch.
White fish fillets (cod, tilapia, or halibut): Choose your favorite mild fish for the most delicate, flaky result.
Salt and pepper: Simple seasoning, but absolutely necessary for building flavor from the start.
Oil for frying: Choose a neutral oil with a high smoke point, like canola or vegetable, for perfectly crisp fish.
Ripe mango (diced): The star of the salsa—sweet, juicy, and tropical.
Red onion (finely chopped): Adds crunch and sharpness to balance the mango’s sweetness.
Jalapeño (seeded and minced): Just enough spice to make the salsa exciting.
Lime (juiced): Fresh citrus keeps things bright, tangy, and refreshing.
Fresh cilantro (chopped): A finishing touch for garden-fresh flavor and vibrancy.
Salt (for salsa): Just a pinch needed to wake up all the mango salsa ingredients.

How to Make Crispy Coconut-Curry Fish with Mango Salsa

Step 1: Mix Up the Mango Salsa

Start by making the colorful mango salsa that brings so much brightness to this dish. In a medium bowl, combine your diced mango, finely chopped red onion, minced jalapeño, freshly squeezed lime juice, chopped cilantro, and a pinch of salt. Give everything a gentle toss so the flavors can mingle and the mango’s juices begin to meld. Set this aside while you prepare the fish—letting it rest helps all the flavors deepen and balance beautifully.

Step 2: Prepare the Crispy Coconut-Curry Batter

To build that unforgettable crispy coating, whisk together your all-purpose flour, shredded coconut, curry powder, garlic powder, cayenne, and salt in a large bowl. Each dry ingredient brings crucial texture or warmth, setting the stage for what’s to come! In a separate bowl, whisk your coconut milk and egg until well blended and creamy. Gradually pour the wet mixture into the dry ingredients, stirring until you have a smooth, rich batter—no lumps, just pure coconut-curry goodness.

Step 3: Season the Fish

Before you get frying, pat your fish fillets completely dry—this is key for getting the crispiest crust. Sprinkle them with salt and pepper on both sides. This step makes a big difference, ensuring every layer, from fillet to coating, is full of flavor.

Step 4: Heat Oil for Frying

Pour enough oil into a large skillet to create a half-inch depth for shallow frying, then bring it up to medium-high heat. To check if the oil is ready, drop in a little bit of batter; it should sizzle instantly—no waiting around. This means your fish will crisp up fast without soaking up the oil, making each mouthful light and airy.

Step 5: Coat and Fry the Fish

Now, it’s time for the moment of truth! Dip each fillet into the batter, letting any excess drip off before gently lowering it into the hot oil. Give each side 3 to 4 minutes—just enough to transform the coating into a golden, crispy shell. Work in batches if needed, being careful not to crowd the pan. As each fillet finishes, transfer it to a paper towel-lined plate so any extra oil can drain away, leaving only perfect crunch behind.

Step 6: Plate and Top with Mango Salsa

Arrange the piping hot, crispy fish fillets on your favorite serving platter. Spoon your vibrant mango salsa generously over the top or alongside. Add a few lime wedges for squeezing and get ready to dive into a plate of Crispy Coconut-Curry Fish with Mango Salsa that looks just as beautiful as it tastes!

How to Serve Crispy Coconut-Curry Fish with Mango Salsa

Garnishes

This dish loves a little extra flourish: scatter more fresh cilantro or thinly sliced green onions over the top just before serving for an added pop of color and freshness. A couple of extra lime wedges can encourage guests to give everything an extra zesty squeeze. Feeling adventurous? Add a sprinkle of toasted coconut or a pinch of flaky sea salt—each bite becomes even more irresistible!

Side Dishes

Crispy Coconut-Curry Fish with Mango Salsa truly shines with simple, sunshine-inspired sides. Try fluffy coconut rice, herby quinoa, or even a crisp green salad bursting with cucumber and avocado. For something heartier, roasted sweet potatoes or charred corn make fantastic, flavor-packed accompaniments. Each side helps round out the meal and gives the tropical flavors a delicious stage.

Creative Ways to Present

Why not have some fun with your presentation? Serve the fish fillets nestled in warm tortillas for tropical fish tacos, or plate them over mini sliders for a playful appetizer twist. You can also slice the fillets into bite-size pieces and serve atop salad greens with a drizzle of mango salsa—perfect for a summer lunch or dinner party platter. However you serve it, this recipe is always a showstopper.

Make Ahead and Storage

Storing Leftovers

If you have leftover Crispy Coconut-Curry Fish with Mango Salsa, let the fish cool completely, then store it in an airtight container in the refrigerator for up to two days. The salsa will keep beautifully in a separate container, remaining fresh and zingy for about three days. Keeping them separate helps preserve those wonderfully crisp textures.

Freezing

The fish fillets can be frozen after frying! Let them cool, then layer between sheets of parchment in an airtight container or freezer bag. They’ll keep well for up to one month. Avoid freezing the mango salsa—it’s best enjoyed fresh since the fruit and veggies can lose their snap after thawing.

Reheating

To restore that signature crunch, reheat your fish fillets in a 375°F (190°C) oven for 10-12 minutes or until piping hot and crisp. An air fryer also works wonders here. Avoid microwaving, which can make the coating soggy. Always top with fresh mango salsa right before serving for the best flavor and texture!

FAQs

Can I use a different type of fish for Crispy Coconut-Curry Fish with Mango Salsa?

Absolutely! While cod, tilapia, and halibut are wonderful, any mild, flaky white fish will work. Just pick what looks freshest at your market. Even salmon or barramundi can make a deliciously unique twist on the classic.

Is the recipe very spicy?

The spice level is easily adjustable. The cayenne in the batter and the jalapeño in the salsa both provide gentle heat, but you can reduce or omit either if you prefer things milder—or go bold if you like more fire!

Can this dish be made gluten-free?

Yes, simply swap the all-purpose flour for your favorite gluten-free flour blend. Just check that all other ingredients (like curry powder) are certified gluten-free for peace of mind.

What’s the best oil for frying the fish?

Opt for a neutral, high-smoke point oil like canola, sunflower, or vegetable oil. These oils allow the coconut and curry flavors to shine without competing or burning.

Do I have to fry the fish, or can I bake it?

While frying guarantees the crispiest result, you can bake the battered fish fillets on a well-oiled wire rack at 425°F (220°C) for about 15-20 minutes, flipping once for even color. The crust won’t be quite as crunchy, but it’s still very tasty!

Final Thoughts

There’s nothing quite like sharing a plate of Crispy Coconut-Curry Fish with Mango Salsa to bring a little sunshine into your day. It’s a recipe that feels special yet is so approachable—crunchy, vibrant, and bursting with flavor. Gather your ingredients and treat yourself and your loved ones to this unforgettable meal tonight!

Crispy Coconut-Curry Fish with Mango Salsa Recipe

★★★★★

4.8 from 8 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Enjoy the tropical flavors of this Crispy Coconut-Curry Fish with Mango Salsa recipe that brings together crunchy coconut-curry coated fish fillets with a refreshing mango salsa. A perfect blend of textures and flavors to delight your taste buds!

Instructions

Mango Salsa: In a medium bowl, mix mango, red onion, jalapeño, lime juice, cilantro, and salt. Set aside.
Batter: In a large bowl, whisk together flour, shredded coconut, curry powder, garlic powder, cayenne pepper, and salt.
Wet Ingredients: In another bowl, whisk coconut milk and egg until well blended.
Batter Preparation: Gradually stir wet ingredients into dry until a smooth batter forms.
Prepare Fish: Pat fish fillets dry and season with salt and pepper.
Frying: Heat oil in a skillet, dip fillets in batter, and fry until golden brown and crispy on both sides.
Serve: Plate crispy fish and top with mango salsa. Serve with lime wedges.