Dinner

Crispy Coconut-Curry Fish with Mango Salsa Recipe

ByMaya Quinn January 17, 2026January 17, 2026

Introduction

This Crispy Coconut-Curry Fish with Mango Salsa is a delightful blend of warm spices and tropical flavors. The crunchy, lightly spiced coating pairs perfectly with the fresh, tangy salsa, making it a refreshing and satisfying dish for any occasion.

The dish shows two golden brown fried fish fillets layered side by side on a white plate with a light brown sauce pool beneath them. On top, a colorful mango salsa layer with bright yellow mango chunks, small purple onion pieces, and green cilantro leaves adds a fresh and vibrant look. At the back, a lime wedge and some finely shredded purple cabbage rest against the fillets, giving contrast with their colors. The textures vary from the crispy fish crust, juicy mango chunks, and creamy sauce to fresh herbs and crunchy cabbage. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb firm white fish (cod or tilapia)
1/2 cup coconut flour
2 tsp curry powder
2 large eggs
1 ripe mango, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Sriracha (optional) for serving

Instructions

Step 1: Preheat the oven to 400°F (200°C) if baking, or heat a skillet over medium heat if frying the fish.
Step 2: In one bowl, whisk the eggs. In another bowl, combine the coconut flour and curry powder.
Step 3: Dip each fish fillet into the egg mixture, then coat evenly with the coconut-curry flour mix.
Step 4: Bake the fish for 15-20 minutes or fry for about 4 minutes on each side, until golden brown and cooked through.
Step 5: While the fish cooks, combine the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
Step 6: Serve the crispy fish topped with mango salsa, and drizzle with Sriracha if you like some heat.

Tips & Variations

For extra crispiness, pat the fish dry before coating it and avoid overcrowding the pan if frying.
Swap the mango salsa for a pineapple or papaya salsa for a different tropical twist.
If you prefer milder flavors, reduce the curry powder to 1 teaspoon.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet to maintain crispiness; avoid microwaving as it can make the coating soggy.

How to Serve

A white plate with two fried fish fillets, each golden brown with a crispy texture on top. The fish layers show a white flaky inside beneath the crispy crust. On top of the fish, there is a bright salsa made of small yellow mango cubes, chopped red onions, and green cilantro leaves scattered around. Below the fish, there is a thin pool of light orange sauce. In the background, a small green lime slice is placed on the plate, adding a fresh touch. The dish is presented on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, any firm white fish like halibut or snapper works well here due to their texture and mild flavor.

Is coconut flour necessary for the coating?

Coconut flour provides a unique texture and flavor that complements the curry, but you can substitute with almond flour if preferred.

Crispy Coconut-Curry Fish with Mango Salsa Recipe

★★★★★

5 from 106 reviews

A delicious and crispy coconut-curry coated white fish served with a fresh and tangy mango salsa, combining tropical flavors and a perfect balance of spice and sweetness. This recipe offers a light yet flavorful dish that can be baked or fried for a crispy finish.

Author: Maya
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Fusion (Southeast Asian-inspired)
Diet: Gluten Free

Ingredients

Scale

Fish and Coating

1 lb firm white fish (cod or tilapia)
1/2 cup coconut flour
2 tsp curry powder
2 large eggs

Mango Salsa

1 ripe mango, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime

To Serve

Sriracha (optional)

Instructions

Prepare to Cook: Preheat the oven to 400°F (200°C) if choosing the baking method, or heat a skillet over medium heat if you prefer to fry.
Mix Coating Ingredients: In one bowl, whisk the two eggs until smooth. In a second bowl, combine the coconut flour and curry powder thoroughly.
Coat the Fish: Dip each fish fillet into the egg mixture, letting any excess drip off, then coat evenly with the coconut flour and curry powder mixture, ensuring full coverage for a crispy crust.
Cook the Fish: If baking, place the coated fish fillets on a lined baking sheet and bake for 15-20 minutes until golden brown and cooked through. If frying, add a small amount of oil to the skillet and cook the fish for about four minutes on each side until crispy and golden.
Prepare Mango Salsa: While the fish is cooking, combine the diced mango, finely chopped red onion, cilantro, and lime juice in a bowl. Mix gently to combine the flavors.
Serve: Plate the crispy coconut-curry fish and top with the fresh mango salsa. Drizzle with Sriracha sauce if desired for an added spicy kick.

Notes

If you prefer a spicier salsa, add finely chopped jalapeño or a dash of chili powder.
For a gluten-free version, ensure your curry powder and any added spices are gluten-free certified.
To reduce fat, opt for baking instead of frying the fish.
This recipe pairs well with steamed jasmine rice or a side of fresh greens.
Use fresh cilantro for the best flavor; dried cilantro will not provide the same freshness.

Keywords: coconut-curry fish, mango salsa, baked fish, healthy fish recipe, tropical fish dish, gluten free fish, easy fish dinner

Maya Quinn

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