Print Options:

Coconut Crusted Tilapia Strips

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Coconut Crusted Tilapia Strips

For the Tilapia Strips:
 450 g Tilapia Fillets (cut into 1-inch strips)
 1 cup All-Purpose Flour
 2 Large Eggs (beaten)
 1 cup Panko Breadcrumbs
 1 cup Shredded Coconut (sweetened or unsweetened)
 ½ tsp Paprika
 ½ tsp Garlic Powder
 ½ tsp Salt
 ¼ tsp Black Pepper
 Vegetable Oil (for frying)
For the Lime Dipping Sauce
 ½ cup Mayonnaise
 1 tbsp Fresh Lime Juice
 1 tbsp Honey
 1 tsp Sriracha or Hot Sauce (optional)
 1 tbsp Fresh Cilantro (chopped)
 Salt and Pepper to taste
Prepare the Lime Dipping Sauce
1

  1. Combine Ingredients:

    • In a small bowl, whisk together mayonnaise, lime juice, honey, Sriracha, and cilantro.

    • Season with salt and pepper to taste.

  2. Chill the Sauce:

    • Cover and refrigerate the sauce until ready to serve, allowing the flavors to meld.

Prepare the Coating Station
2

  1. 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.

  2. 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.

Fry the Tilapia Strips
3

  1. 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).

  2. 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.

  3. Repeat:

    • Repeat the frying process with the remaining tilapia strips, adjusting the oil temperature as needed.

Serve and Garnish
4

  1. Arrange the Strips:

    • Arrange the tilapia strips on a serving platter.

  2. Serve with Sauce:

    • Serve immediately with the chilled lime dipping sauce on the side.

  3. Garnish:

    • Garnish with extra lime wedges and fresh cilantro for added brightness and presentation.

Serving and Presentation
5

  • 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.

Tips and Variations
6

  • 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.

Nutrition Facts

4 servings

Serving size