Coconut Crusted Tilapia Fillets

Tilapia fillets is the most versatile and readily available fish fillets. The meat is also fine textured and have a little sweetness. Frying the breaded fillet with desiccated coconut gives more crunchiness and nutty flavor that not even Japanese breadcrumbs or Panko breadcrumbs can achieve.



1 kilo tilapia fillets
2 tbsp. granulated seasoning or Magic sarap
1 to 2 cups all-purpose flour (for breading)
2 eggs, beaten
1 to 2 cups desiccated coconut
cooking oil for deep frying


How to cook Coconut Crusted Tilapia Fillets:

  • Thaw the frozen fish fillet first if you bought it frozen.
  • If you want to make your own fillets from fresh tilapia, remove the skin.
  • Season and coat the tilapia fillet with Magic Sarap.
  • Dredge the fillet with flour, then dip in beaten egg, then roll in desiccated coconut.
  • Deep fry each fillet in cooking oil until golden brown.
  • Drain excess oil on a colander or strainer. You can also use paper towels to remove excess oil.
  • Serve with mayonnaise dipping or tomato salsa.


Coconut Crusted Tilapia Fillet