Start by rinsing the fish fillets under cold water and then pat them dry with paper towels. In a shallow dish, marinate the fillets in fresh lime juice for about 10 minutes.

Prepare your breading station by arranging three shallow bowls: one for flour, one for beaten eggs with coconut milk, and one for panko breadcrumbs mixed with shredded coconut.

Begin breading the fish fillets by dredging each piece in flour, followed by the egg mixture, and finally the panko-coconut mixture to ensure an even coating.

In a large skillet, heat about 1/4 inch of coconut oil over medium heat until it shimmers; test by dropping in a small piece of coating; if it sizzles, it’s ready.

Carefully place the breaded fillets in the hot oil, cooking for about 3-5 minutes on each side until golden brown and flaky.

Transfer the cooked fillets to a paper towel-lined plate to drain excess oil, and garnish with fresh cilantro before serving.