In three shallow dishes, arrange your coatings for the Coconut Crusted Fish. In the first dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika for a flavorful crunch. In the second dish, beat a couple of eggs until smooth. Finally, add all-purpose flour to the third dish.

Take each fish fillet and lightly dredge it in the flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it’s fully coated. Finally, press the fish into the coconut mixture.

In a large skillet, heat about half an inch of canola or vegetable oil over medium heat. Drop a small piece of fish into the oil to check if it’s ready; it should sizzle immediately.

Carefully place the coated fish fillets in the skillet without overcrowding. Fry them for 4 to 5 minutes per side, or until they become golden brown. Transfer the fillets to a plate lined with paper towels.

In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and finely minced jalapeño. Add lime juice and a pinch of salt. Toss gently until well mixed.

To serve, place each fillet on a plate and generously top with mango salsa. Garnish with fresh herbs if desired.