Preparation

• Rinse the fish fillets under cold water and pat dry with paper towels. Squeeze lime juice over the fillets and let marinate.
• Set up three shallow bowls: one with all-purpose flour, one with whisked eggs and coconut milk, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
• Dredge each fillet in flour, dip into the egg mixture, then press into the coconut-breadcrumb mixture until well-coated.
• Heat about ¼ inch of coconut oil in a large skillet over medium heat for 2-3 minutes until hot.
• Fry the breaded fillets for 3-4 minutes on each side until golden brown and flaky. Avoid overcrowding the pan.
• Transfer the cooked fillets to a plate lined with paper towels to drain excess oil. Garnish with fresh cilantro and serve with lime wedges.