Rinse your fresh fish fillets gently under cold water to clean them. Pat them dry with paper towels, then marinate the fillets in lime juice for about 10 minutes to enhance the flavor and tenderize the fish. Set aside.

Organize three shallow bowls next to your workspace for breading the fish. In the first bowl, place all-purpose flour. In the second bowl, whisk together the beaten eggs and coconut milk until combined. In the third bowl, combine panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and black pepper.

Dredge each marinated fillet in the flour, dip into the egg-coconut mixture, and then press firmly into the coconut-panko mixture, coating it thoroughly. Set aside on a plate.

Heat coconut or vegetable oil in a large skillet over medium heat until hot (about 350°F). Test temperature by dropping a small piece of breading into the oil.

Carefully add the breaded fish fillets to the hot oil, frying each fillet for about 3-4 minutes per side or until golden brown and flaky.

Use a slotted spatula to remove the fillets from the skillet and place them on a plate lined with paper towels. Garnish with fresh cilantro before serving.