In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Stir thoroughly until evenly mixed.

In a separate bowl, beat together the eggs. Place flour in another shallow dish.

Dredge each fish fillet in the flour, dip into beaten eggs, then press into the coconut mixture.

Heat oil in a large skillet over medium heat. Drop in a small piece of fish to test the oil.

Carefully add the coated fish and cook for about 4-5 minutes on each side until golden brown.

Use a slotted spatula to transfer cooked fillets to paper towels to drain excess oil.

In a bowl, combine diced mango, chopped red onion, diced bell pepper, minced jalapeño, lime juice, and salt to make the salsa.

Serve the Coconut Crusted Fish topped with mango salsa, garnished with lime wedges and fresh cilantro.