Coconut Crusted Tilapia

4 tilapia fillets	pinch of cumin	pinch coriander
sprinkle of sea salt	1/4 c flour	1 egg
splash of milk	1 C panko bread crumbs	1 c coconut flakes
2-3 T coconut oil	lime

Season fish with a light dusting of spices and a generous sprinkle of sea salt. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut and panko crumbs. Coat well. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke fish with a knife to make sure the center is cooked. Sprinkle with sea salt and serve immediately with lime wedges and Mango Salsa.