Keto Filipino Lunch: Coconut-Crusted Fried Fish with Steamed Vegetables and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 lbs fish fillets (tilapia or cod) 1 cup unsweetened shredded coconut 1/2 cup almond flour 1/4 cup coconut flour 3 large eggs 1/4 cup olive oil 2 cups mixed steamed vegetables (e.g., broccoli, carrots, and green beans) 1 ripe mango, diced 1 small red onion, finely chopped 1/2 cup fresh cilantro, chopped 1 lime, juiced Salt and pepper to taste

Instructions

1. In a shallow dish, combine the shredded coconut, almond flour, and coconut flour. In another shallow dish, whisk together the eggs. Season fish fillets with salt and pepper. Dip each fillet into the egg mixture, then coat in the coconut flour mix.
2. Heat olive oil in a large skillet over medium heat. Add fish fillets and cook until golden brown and crispy on both sides, about 4 minutes per side. Transfer to a paper towel lined plate to drain any excess oil.
3. In a separate bowl, combine mango, red onion, cilantro, lime juice, salt, and pepper. Toss gently to mix.
4. Serve fish fillets with steamed vegetables and mango salsa on the side.

Chef’s Insight

To achieve a crispy coating, make sure the fish is patted dry before dipping it into the egg mixture. This will help the coconut-flour mix adhere better.

Notes

To add extra flavor to the fish, season the coconut-flour mixture with garlic powder, onion powder, or paprika before coating the fillets.