Coconut-Crusted Tilapia Fillet

The light coating of dried coconut creates a crispy, slightly nutty layer that helps seal in the moisture of the tilapia. Serve it with a lemon-butter sauce, curried mayonnaise, or good ol’ ketchup.


Serves 4 to 6  Prep Time 15 minutes  Cooking Time 25 minutes

6 tilapia fillets
salt and pepper
2 eggs, lightly beaten
1 cup desiccated coconut flakes
1 tablespoon butter
2 tablespoons olive oil

1  Thaw the fish fillets and allow them to drip-dry in a colander. Season with salt and pepper; let them sit while you prepare the coating.

2  In a bowl, beat 2 eggs slightly. In another bowl, pour in the coconut flakes. Take one fillet and dip it into the egg mixture until fully coated. Immediately dip the fillet in the coconut flakes and coat it completely, using your fingers to press the coconut firmly onto the fillet. Set aside and repeat with the rest of the fillets.

3  When all the fillets are coated, heat a frying pan to medium heat and melt the butter in it. Pour in the olive oil and mix quickly. Take 3 coated fillets and drop into the oil and butter. Cook on medium heat until the coconut coating turns light brown, about 2 minutes. Turn over the fillets and cook for another 2 minutes. When done, remove from the pan and set on paper towels to soak any excess oil. Repeat with the remaining fillets.

Photography by Miguel Nacianceno | Styling by Bel Alvarez

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