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Crispy Coconut Crusted Fish

Crispy, crunchy are a few words that comes to mind when eating this Coconut Crusted Fish, this recipe is gluten free and prepared by baking.

  • 0 people already cooked this dish.
  • Total: 45min
    Preparation: 15min
    Cooking: 10min
    Wait: 20min
  • Portions: 4
  • Difficulty: Easy


  • 1 Pound Fish, Snapper, Mixed Species, Raw
  • 1 Packet MAGGI® Season-Up Fish
  • 2 Teaspoons Garlic Finely Chopped
  • 3/4 Cup All-Purpose Flour
  • 3 Mediums Eggs Beaten
  • 1/4 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
  • 1 Cup Coconut Shredded
  • 1 Cup Mango peeled and diced
  • 1/2 Cup Mayonnaise
  • 1 Teaspoon MAGGI® Season-Up Ginger Powdered Seasoning


  1. In a mixing bowl season fish with 2 tsp MAGGI SEASON UP, FISH FLAVOUR and chopped garlic. Allow to marinate to twenty (20) minutes.

  2. In another mixing bowl using a whisk combine eggs and NESTLE CARNATION EVAPORATED LIGHT MILK. Finally in another mixing place shredded coconut.

  3. To coat fish, working in batches; first coat fish in egg mixture and then shredded coconut.

  4. Place crusted fish on a baking tray greased with pan spray. In an oven preheated at 325 degrees F bake fish for approximately 15 to 20 minutes.

  5. For the Mango Tartar Sauce: In a mixing bowl, combine all ingredients. Serve as desired with fish. Makes approximately 16 strips.


  • Baking dish
  • Oven
  • Bowl
  • Whisk

Nutritional information 559kcal = 2,337kj /per portion

  • 558.54 Calories Energy
  • 31.57 Grams Carbohydrates
  • 32.24 Grams Protein
  • 33.23 Grams Fats
  • 1004.52 Milligrams Sodium
Mark as cooked

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