Step 1: Prepare Your Dredging Stations

Set up three bowls:

• Bowl 1: Mix the flour with salt and pepper.
• Bowl 2: Beat the eggs with water until smooth.
• Bowl 3: Combine shredded coconut, panko breadcrumbs, garlic powder, paprika, and cayenne pepper.

Step 2: Pat the Fish Dry

• Use a paper towel to pat each fish fillet dry. This helps the coating stick better and ensures even cooking.

Step 3: Dredge the Fish

• One by one, dredge each fish fillet in the flour (shake off excess), dip in the egg mixture, and then press into the coconut-panko mixture, coating both sides thoroughly.

Step 4: Heat the Oil or Preheat the Oven

• For frying: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
• For baking: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 5: Cook the Fish

• Frying: Place the coated fish in the hot oil and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove and place on paper towels to drain.
• Baking: Lay the fillets on the prepared sheet, drizzle lightly with olive oil, and bake for 15–18 minutes, flipping halfway, until golden and crisp.