Coconut-crusted tilapia fillets pan-fried in coconut oil are tasty and paleo-friendly. Serve with a side of green veggies.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
340 Calories
Recipe Instructions
Step 1
Heat coconut oil in a skillet over medium-high heat.
Step 2
Mix together unsweetened coconut, coconut flour, and salt on a plate.
Step 3
Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
Step 4
Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.
Ingredients
¾ cup unsweetened flaked coconut
sea salt to taste
3 large eggs, beaten
2 tablespoons coconut oil
½ cup coconut flour
4 (4 ounce) fillets tilapia fillets, or more as needed
