In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Set aside a shallow dish for beaten eggs and another for all-purpose flour.

Dredge the fish fillets in flour, dip into beaten eggs, and then coat with the coconut mixture. Press firmly to ensure the coating sticks.

Heat oil in a large skillet over medium heat. Test the oil with a small piece of fish.

Carefully place the coated fish fillets in the skillet, frying for 4-5 minutes on each side until golden brown and cooked through.

Transfer to a plate lined with paper towels to drain excess oil while you prepare the salsa.

In a mixing bowl, combine diced mango, red onion, red bell pepper, jalapeño, and lime juice. Toss gently and season with salt.

Plate the fish and top generously with mango salsa. Serve immediately.