Pat fish dry and season lightly with salt. Set up a breading station with flour on a plate, beaten eggs in a bowl, and coconut mixed with panko, ½ tsp salt, and pepper on a second plate.

Dredge each fillet in flour, then egg, then press firmly into the coconut mixture to coat well.

Heat oil in a large skillet over medium heat. Cook fillets about 4 minutes per side until deeply golden and cooked through.

Stir together mayonnaise, lime juice, and chili garlic sauce. Serve fillets hot with the sauce on the side.