Coconut Crusted Tilapia Strips are tender fish fillets coated in a crunchy coconut-panko crust and fried to golden perfection. Served with a zesty lime dipping sauce, these strips make a fantastic appetizer or light main course.
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Combine Ingredients:
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In a small bowl, whisk together mayonnaise, lime juice, honey, Sriracha, and cilantro.
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Season with salt and pepper to taste.
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Chill the Sauce:
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Cover and refrigerate the sauce until ready to serve, allowing the flavors to meld.
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Set Up the Dredging Station:
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In the first shallow dish, place the flour and season with salt, pepper, paprika, and garlic powder.
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In the second dish, beat the eggs until smooth.
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In the third dish, combine the panko breadcrumbs and shredded coconut.
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Coat the Fish Strips:
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Dredge each tilapia strip in the flour mixture, shaking off excess.
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Dip in the beaten eggs, allowing any excess to drip off.
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Finally, press the strips into the coconut-panko mixture, ensuring a thorough coating.
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Place coated strips on a baking sheet lined with parchment paper.
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Heat the Oil:
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In a large frying pan or deep fryer, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
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Fry the Strips:
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Carefully place 4-5 strips at a time in the hot oil, ensuring not to overcrowd the pan.
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Fry for 2-3 minutes per side, or until the coating is golden brown and the fish is cooked through.
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Use a slotted spoon or tongs to transfer the strips to a plate lined with paper towels to drain excess oil.
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Repeat:
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Repeat the frying process with the remaining tilapia strips, adjusting the oil temperature as needed.
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Arrange the Strips:
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Arrange the tilapia strips on a serving platter.
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Serve with Sauce:
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Serve immediately with the chilled lime dipping sauce on the side.
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Garnish:
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Garnish with extra lime wedges and fresh cilantro for added brightness and presentation.
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Serve the coconut crusted tilapia strips hot and crispy, with the zesty lime dipping sauce on the side.
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Pair with a side of tropical fruit salsa or a fresh green salad for a complete meal.
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Spicy Version: Add 1/2 tsp cayenne pepper to the flour mixture for a kick of heat.
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Gluten-Free Option: Substitute the flour and panko with gluten-free flour and breadcrumbs.
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Baked Option: Arrange the strips on a baking sheet lined with parchment paper, spray with cooking spray, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
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Air Fryer Option: Air fry the strips at 375°F (190°C) for 8-10 minutes, flipping halfway.
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Additional Sauces: Serve with a side of sweet chili sauce, mango salsa, or spicy aioli for variety.
Ingredients
Directions
-
Combine Ingredients:
-
In a small bowl, whisk together mayonnaise, lime juice, honey, Sriracha, and cilantro.
-
Season with salt and pepper to taste.
-
-
Chill the Sauce:
-
Cover and refrigerate the sauce until ready to serve, allowing the flavors to meld.
-
-
Set Up the Dredging Station:
-
In the first shallow dish, place the flour and season with salt, pepper, paprika, and garlic powder.
-
In the second dish, beat the eggs until smooth.
-
In the third dish, combine the panko breadcrumbs and shredded coconut.
-
-
Coat the Fish Strips:
-
Dredge each tilapia strip in the flour mixture, shaking off excess.
-
Dip in the beaten eggs, allowing any excess to drip off.
-
Finally, press the strips into the coconut-panko mixture, ensuring a thorough coating.
-
Place coated strips on a baking sheet lined with parchment paper.
-
-
Heat the Oil:
-
In a large frying pan or deep fryer, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
-
-
Fry the Strips:
-
Carefully place 4-5 strips at a time in the hot oil, ensuring not to overcrowd the pan.
-
Fry for 2-3 minutes per side, or until the coating is golden brown and the fish is cooked through.
-
Use a slotted spoon or tongs to transfer the strips to a plate lined with paper towels to drain excess oil.
-
-
Repeat:
-
Repeat the frying process with the remaining tilapia strips, adjusting the oil temperature as needed.
-
-
Arrange the Strips:
-
Arrange the tilapia strips on a serving platter.
-
-
Serve with Sauce:
-
Serve immediately with the chilled lime dipping sauce on the side.
-
-
Garnish:
-
Garnish with extra lime wedges and fresh cilantro for added brightness and presentation.
-
-
Serve the coconut crusted tilapia strips hot and crispy, with the zesty lime dipping sauce on the side.
-
Pair with a side of tropical fruit salsa or a fresh green salad for a complete meal.
-
Spicy Version: Add 1/2 tsp cayenne pepper to the flour mixture for a kick of heat.
-
Gluten-Free Option: Substitute the flour and panko with gluten-free flour and breadcrumbs.
-
Baked Option: Arrange the strips on a baking sheet lined with parchment paper, spray with cooking spray, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
-
Air Fryer Option: Air fry the strips at 375°F (190°C) for 8-10 minutes, flipping halfway.
-
Additional Sauces: Serve with a side of sweet chili sauce, mango salsa, or spicy aioli for variety.