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.
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.
4 servings