Begin by preparing the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld while you prepare the fish.

In a shallow dish, mix the panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and pepper.

In another shallow dish, whisk the eggs until well beaten. In a third shallow dish, place the flour.

Take each fish fillet and coat it first in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the fillet into the coconut-panko mixture, ensuring it is well-coated on both sides.

Heat the coconut oil in a large skillet over medium heat. Once hot, carefully add the coated fish fillets to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil.

Serve the crispy coconut-crusted fish hot, topped with the fresh mango salsa.