In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix thoroughly and set aside.

Prepare three shallow dishes: one with flour, another with beaten eggs, and the last with the coconut mixture for dredging.

Dredge each fish fillet in flour, then beaten eggs, and press into the coconut mixture for a thick coating.

Heat 1/4 inch of oil in a large skillet over medium heat and test readiness by dropping in a small piece of coconut.

Carefully place fillets in the hot skillet, frying for 4-5 minutes on each side until golden brown. Drain on paper towels.

In a medium bowl, combine diced mango, red onion, red bell pepper, and minced jalapeño. Add lime juice and stir gently.

Serve Coconut Crusted Fish with a scoop of mango salsa on top and enjoy!