Coconut Tilapia with Apricot Dipping Sauce recipe

All Recipes Best Recipe Seafood Fish Tilapia

Ingredients

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
½ cup cornstarch
1 (4 ounce) carton egg substitute
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Nutrition Info

649.9 calories
carbohydrate: 54.3 g
cholesterol: 41.8 mg
fat: 36.1 g
fiber: 2.4 g
protein: 28.4 g
saturatedFat: 7.5 g
servingSize: -
sodium: 589.3 mg
sugar: 24.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.

  2. Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

Recipe Yield

4 servings

Recipe Note

After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.

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