Coconut Crusted Tilapia

This Coconut Crusted Tilapia is simply delicious—tender fish with a tasty crust! If your family is tired of eating the same old thing, this tilapia is a great addition to your dinner menu.

One of the things we like best about this Coconut Crusted Tilapia is how easy it is.  With only five ingredients, it comes together quickly and satisfies everyone.

Start by preheating your oven to 400 degrees.  Then, prep your baking sheet with foil and non-stick spray. (My half-sheet baking pans get a lot of use in my kitchen!)

Next, combine the coconut, bread crumbs, and crushed crackers in a bowl.  In a separate bowl, whisk your egg whites.

When you’ve got everything ready, dip each tilapia filet in the egg, then into the coconut crumb mixture.  Coat the fish on both sides and then place them on your prepared baking sheet.

Bake for 15-20 minutes. Check at 15 minutes to make sure it does not burn.

The internal cooking temperature for fish should reach 145 degrees.  Another easy way to know it is done is to stick a fork in it and twist.  The fish should be opaque and should flake easily.

What if we don’t like fish?

If you’re not a huge fan of fish or you’re worried about whether or not your kids will like it, here are some reasons why you should give the Coconut Crusted Tilapia a try:

  • Tilapia is a mild, white fish so it doesn’t taste as “fishy” as other types.
  • Tilapia is low in fat and a good source of protein.
  • It is full of healthy Omega-3s.
  • Tilapia tends to be less expensive than other types of fish.
  • The crispy, coconut crust makes for a tasty fish that many fish skeptics love!

Best Way to Crush Ritz Crackers:

You can’t go wrong with a Ziploc bag and a rolling pin.  Add the crackers, remove the air from the bag, seal tight, and then roll (or bang) away with the rolling pin.

Also, for the ¼ cup Ritz Crackers called for in this recipe, you’ll need about 6 crackers.  If you need another recipe for those extra crackers, try our most famous recipe, Slow Cooker Ritz Chicken.

Sweetened or Unsweetened Coconut?

We used sweetened coconut when we made this tasty dish, but plain, unsweetened coconut will work as well.  We liked the hint of sweet it added to the dish, but make it according to your desired tastes or with whatever you have on hand.

Watch how to make Baked Salmon and Sides

Looking for another great seafood recipe to add to your repertoire? Well you are in luck. Today on our Youtube Channel, we are showing you how to make Easy Baked Salmon and TWO Side Dishes baked together!

Each recipe on our channel and blog is tried and true, so you know they will be tasty.

We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make these simple and delicious recipes, here.


Wondering what else to serve? Here are a few suggestions:

Serves: 6

Coconut Crusted Tilapia

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1/4 cup shredded coconut
  • 1/4 cup Italian bread crumbs
  • 1/4 cup Whole Wheat Ritz crackers (crushed)
  • 1/3 cup liquid egg whites
  • 6 (4 ounce) tilapia fillets


  1. Preheat oven to 400 degrees
  2. Place foil on a baking sheet and spray with non-stick spray.
  3. Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
  4. Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
  5. Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)


Main Course
treenut free
sesame free
mustard free
dairy free



719 cal


38 g


56 g


39 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

18 Responses to “Coconut Crusted Tilapia”

  1. I love tilapia (especially coming from Tanzania where it is so abundant!) and I use a lot of coconut in my cooking (again very Tanzanian) so I had to try this. I added a bit of garlic and some salt to the recipe too, and it came out amazing! Thanks so much for the inspiration!
  2. I love tilapia (especially coming from Tanzania where it is so abundant!) and use a lot of coconut in my cooking (again very Tanzanian) so I had to make this. I added a little bit of garlic and some salt too, and it was amazing! Thanks so much for the inspiration!
  3. Judy H
    Planning to try this - just one question: are the Italian bread crumbs made from Italian bread, or are they the pre-made store bought Italian seasoned crumbs? Since the instructions didn't say to make the crumbs like they did for the cracker crumbs, I'm leaning toward the latter. Thanks!

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