In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika, mixing thoroughly to create a flavorful coconut crust.

Take each fish fillet and dredge it in flour, ensuring it's evenly coated. Next, dip it into the beaten eggs and then press into the coconut mixture to adhere the coating.

In a large skillet, heat oil over medium heat until it reaches around 350°F (175°C). Test the oil's readiness by dropping a small piece of fish into it.

Carefully add the coated fillets to the skillet, frying each for about 4-5 minutes per side until golden brown. Transfer to a plate lined with paper towels to drain.

In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño, and lime juice. Mix gently, seasoning with salt to enhance flavors.

Plate the hot fish and generously top each piece with the mango salsa before serving.