In a shallow dish, mix shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika thoroughly until well combined.

In a separate dish, whisk the beaten eggs and set aside. Place all-purpose flour in a third shallow dish.

Take each fish fillet and dredge it in the flour, then dip it into the beaten eggs, and finally press it into the coconut mixture.

In a large skillet, add enough oil to cover the bottom and heat it over medium heat.

Carefully place the coated fish fillets into the hot oil, and fry for about 4-5 minutes on each side until golden brown and crispy.

Once fried, gently remove the fillets from the skillet and place them on a paper towel-lined plate.

In a mixing bowl, combine the diced mango, red onion, red bell pepper, jalapeño, and lime juice.

To serve, place the warm fish on a platter and top each fillet with the fresh mango salsa.