In a wide, shallow bowl, beat together the egg and ¼ cup of pineapple juice until well combined. Set out two plates: one with a thin layer of flour and the other with shredded coconut for easy dredging.

In a large sauté pan, heat 2–3 tablespoons of vegetable oil over medium heat until shimmering, about 2 minutes.

Pat the snapper fillets dry, dredge in flour, dip into the egg mixture, then coat with shredded coconut.

Carefully place 2–3 coated fillets in the hot oil and fry for about 3–4 minutes per side until golden brown.

Remove cooked fillets, drain on paper towels, and repeat with remaining fish.

Serve hot, pairing with a tangy dipping sauce or fresh salad.