In a shallow dish, combine the shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix well so that all ingredients are evenly distributed.

In a second dish, pour the beaten eggs to create an egg wash. In a third dish, place the all-purpose flour.

Take one fish fillet and dredge it lightly in the flour, then dip it into the beaten eggs, and finally press it firmly into the coconut mixture. Repeat this for all fish fillets.

Place a large skillet over medium heat and add enough oil to cover the bottom of the pan (about 1/4 inch deep). Test if the oil is ready by dropping a small piece of fish into it.

Carefully place the coated fish fillets in the hot oil, ensuring not to overcrowd the skillet. Cook each fillet for about 4-5 minutes on each side until golden brown and crispy.

Once the fish is golden brown, transfer to a plate lined with paper towels to drain excess oil and let them rest for a few minutes.

In a mixing bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, minced jalapeño, and lime juice. Season with a pinch of salt and mix gently.

Place each crispy fillet on a serving plate and generously top with the mango salsa. Serve immediately with lime wedges on the side.