Caribbean Catfish

For Mango Salsa:

Combine all ingredients in a small bowl. Let sit for 30 minutes to release juices and incorporate flavors.

For Catfish:

Mix the panko and coconut together. Season the catfish on both sides with salt and pepper. Dredge the catfish through the coconut mixture, press the crust onto the fish if necessary.

Heat a saute pan or skillet over medium heat, add the oil and completely coat the bottom of the pan. When the oil starts to shimmer, arrange the crust coated fish in the pan and cook until until golden brown, about 5 to 6 minutes. Turn fish and cook an additional 5 minutes.