Fish & Seafood Foods Recipe

Peanut Crusted Fish with Mango Salad

Peanut Crusted Tilapia

This peanut crusted fish is a crowd pleaser and easy to make. Fast cook fish fillets are coated with a mixture of peanut and sesame seeds then serves with sour and spicy young mango salad.

Peanut Crusted Fish

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Related article: Fish and Vegetable en Papillote  

Peanut Crusted Fish with Mango Salad


  • 2 (200g) fish fillet
  • salt and pepper
  • 1 large egg
  • olive oil or grapeseed oil for frying

Peanut crusted

  • 80g peanuts
  • 2 teaspoons coriander
  • 1 tablespoon toasted white sesame seeds
  • 1 tablespoon toasted black sesame seeds
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon chopped cilantro, optional
  • salt to taste

Young mango salad

  • 1 unripe mango, peeled
  • 2 red chilies, deseeded
  • 1-2 tablespoon palm sugar
  • 1 tablespoon roasted peanuts, chopped
  • 5 cherry tomatoes, halved
  • 2 shallots, thinly sliced
  • 1 jalapeno, thinly sliced
  • chopped cilantro


  1. Preheat oven to 425 degrees. Place a baking rack on a rimmed baking sheet. Spray lightly with cooking oil.
  2. Put roasted peanuts, coriander, sesame seeds, red chili flakes, and cilantro. Pulse a few times until you get a rough coarse, season with salt and pepper.
  3. Pat dry the fish fillets with a kitchen towel. Season with salt and freshly ground pepper.
  4. Put the egg in a shallow bowl, beat with a fork. Dip the fish in a beaten egg then coat it with a peanut mixture. Repeat with the remaining fish fillets.
  5. Place crusted fish fillets onto the prepared baking sheet. Lightly spray with oil. Bake for 8-10 minutes until golden brown.

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