Make the Mango Salsa: In a medium bowl, combine the diced mango, finely diced red onion, chopped red chilli, and fresh coriander. If you need help preparing your mango, this guide from BBC Good Food is very helpful. Drizzle with the lime juice and olive oil, and add a pinch of salt. Gently stir everything together, then set aside for at least 15 minutes to allow the flavours to mingle.

Prepare the Fish: Pat the fish fillets completely dry with a paper towel. This is a crucial step to ensure the coating sticks properly and the fish gets crispy. Season both sides of the fillets lightly with a little extra salt and pepper.

Set Up Your Dredging Station: You'll need three shallow dishes or plates. In the first, mix the plain flour with the paprika, garlic powder, salt, and pepper. In the second, lightly beat the two eggs. In the third, combine the desiccated coconut and panko breadcrumbs, mixing them well with your fingers.

Coat the Fish Fillets: Working one fillet at a time, first dredge it in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the fillet firmly into the coconut and panko mixture, ensuring it's completely and evenly coated on all sides. Place the coated fillets on a clean plate.

Heat the Pan: Place a large, heavy-bottomed frying pan over a medium-high heat and add the oil. Allow the oil to get hot – you'll know it's ready when a single piece of coconut sizzles immediately when dropped in.

Fry the Fish: Carefully place two fish fillets in the pan, ensuring you don't overcrowd it. Fry for 3-4 minutes on each side, until the crust is a deep golden brown and the fish is cooked through. I find that using a fish slice is the best way to turn them gently without breaking the crust. The exact time will depend on the thickness of your fillets.

Rest and Repeat: Remove the cooked fish from the pan and place it on a wire rack to drain any excess oil. This keeps the bottom from going soggy. Repeat the frying process with the remaining two fillets, adding a little more oil to the pan if needed.

Serve Immediately: Serve the hot, crispy coconut crusted fish straight away with a generous spoonful of the fresh mango salsa on top or on the side.