If you love the crunch of crispy fish and tropical flavor, this Coconut Crusted Snapper is for you. Flaky snapper is coated in a golden coconut crust and pan-fried. With a crunchy coconut coating, this is an easy, restaurant-quality appetizer you can make at home.
Jump to:
Mangrove Snapper Fillets
I'm cooking fresh Mangrove Snapper today, freshly caught just a few miles offshore.
Any thin white fish (red snapper, yellowtail, tripletail, grunts, porgy, hogfish, etc.) can be used with this recipe.
If you have mahi or grouper, they're a little larger so you'll just need to cook them a little longer.
What You Need
This recipe makes 4 appetizer servings or 2 main dish servings.
- snapper fillets, skin and bones removed, sliced into one-inch strips
- coconut flour
- kosher salt
- black pepper
- garlic powder
- onion powder
- eggs
- unsweetened coconut flakes
- plain panko breadcrumbs
- white sugar
- vegetable oil or avocado oil
- lemon wedges and sweet chili sauce, for serving
See recipe card for quantities.
Substitutions
COCONUT FLOUR: If you don't have coconut flour, use white all-purpose flour or rice flour.
PANKO: The panko gives this dish a good crunch. It's not the same without it. If you're gluten-free, I like Jeffrey Nathan's Gluten Free Panko (Amazon link). It's very crunchy.
For the Coconut Flakes
Make sure you get coconut flakes and not shredded coconut. The texture and quality of the flakes are important.
When I was testing this baked coconut shrimp recipe, I tried five different brands of shredded coconut. Bob's Red Mill stood out as the clear winner. Bob's has large, flaky pieces with a great texture.
After cooking the fish, I sprinkled a bit of sugar over the hot fillets. It melted slightly, adding the perfect finishing touch to the dish. If you have sweetened coconut flakes, you won't need the sugar.
Instructions
- Pat the fish dry with a paper towel. Season with salt and pepper.
- Combine the coconut flour, 1 teaspoon salt, black pepper, garlic powder, and onion powder in a shallow bowl or zip top bag.
- In a second bowl, beat the eggs.
- In a third bowl or zip top bag, add the coconut flakes and panko, mixing well.
- Dredge each piece of fish in the seasoned flour, shaking off excess. Dip into the beaten egg, then press into the coconut flakes to coat.
- Heat ½ inch of oil in a heavy-bottomed skillet over medium heat. When the oil is hot, add the fish.
- Fry without moving for 1 ½ minutes, then use a wide spatula or fish turner to flip. Cook for another minute, or until golden brown.
- Transfer the fish to a plate lined with paper towels. If you're using unsweetened coconut flakes, sprinkle a bit of sugar over the fish while it's still hot.
- Serve hot with sweet chili sauce and lemon wedges.
Storage and Reheating
Let the fish cool completely before storing in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F oven or air fryer for about 5 minutes.
Avoid microwaving as it will make the fish soggy. If reheating on the stovetop, use a hot skillet over medium heat for a few minutes.
What To Serve with Coconut Fish
When serving this fish as an entree, here are a few side dish ideas to complete your meal. For a complete list of our Key West-inspired sides, visit Cooking in The Keys Side Dishes.
Coconut Crusted Snapper
Coconut crusted fish is an easy and tasty way to cook fresh white fish at home. The shredded coconut coating gives the fish a crispy, golden crust with a bit of sweetness and crunch.
Use your fresh catch or pick up snapper or thin white fish fillets from your local fish market.
For the best results, cook fresh fish within a day of being caught. If you need to store it, pat it dry and keep it in an airtight bag in the refrigerator for up to two days.
For longer storage, freeze the fish for up to a month, or use a vacuum sealer to keep it fresh for up to six months.
This dish comes together in just 15 minutes! Serve it hot with sweet chili sauce. You can pick up the sauce at your seafood market or Asian foods section of your grocery store.
FAQ
Sure! Preheat your air fryer to 375°F. Cook the fish for 8-10 minutes. Flip it halfway through. It’s done when the crust is golden and the fish flakes easily.
This recipe is paired with chili sauce, mango salsa, or spicy mayo. A simple squeeze of fresh lemon also enhances the taste!
Yes! This recipe works well with mahi mahi, grouper, or halibut. Just choose a firm, white fish that holds up to the coconut crust
More Recipes From Key West
Key West Coconut Crusted Snapper Recipe
Ingredients
- 1 pound snapper fillets, skin and bones removed, sliced into one-inch strips
- ¼ cup unsweetened coconut flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 eggs beaten
- 1 cup unsweetened coconut flakes
- ½ cup panko breadcrumbs
- 1 teaspoon white sugar (optional)
- vegetable oil, coconut oil, or avocado oil for frying
- lemon wedges and sweet chili sauce for serving
Instructions
- Pat the fish dry with a paper towel. Season with salt and pepper.
- Combine the coconut flour, 1 teaspoon salt, black pepper, garlic powder, and onion powder in a shallow bowl or zip top bag.
- In a second bowl, beat the eggs.
- In a third bowl or zip top bag, add the coconut flakes and panko, mixing well.
- Dredge each piece so fish in the seasoned flour, shaking off excess. Dip into the beaten egg, coating all sides, then press into the coconut flakes to coat.
- Heat ½ inch of oil in a heavy-bottomed skillet over medium heat. When the oil is hot, add the fish.
- Fry without moving for 1 ½ minutes, then use a wide spatula or fish turner to flip. Cook for another minute, or until golden brown.
- Transfer the fish to a plate lined with paper towels. If you're using unsweetened coconut flakes, sprinkle a bit of sugar over the top while it's still hot.
- Serve hot with dipping sauce and lemon wedges.
Megyn K says
We love snapper. Trying this when I get to Florida. Bookmarked!