Coconut-crusted fish with veggie fries & spicy mayo - Trois fois par jour

Ingredients

• 4 turbot fillets
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded coconut
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• Canola oil, for cooking
• Juice of 1 lime
• 1/2 cup store-bought or homemade mayonnaise
• 1/2 teaspoon smoked paprika (or more, to taste)
• 1 lb parsnips, julienned Replacement options or sweet potatoes
• 1 tablespoon canola oil
• 1/2 teaspoon curry powder
• Salt and pepper, to taste