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| Coconut Tilapia with Apricot Dipping Sauce |
"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."
Ingredients :
- 1 cup flaked coconut, finely chopped
- 2 tablespoons flour
- 1 tablespoon Creole seasoning
- 4 (4 ounce) fillets tilapia
- 1/2 cup cornstarch
- 1 (4 ounce) carton egg substitute
- 1/2 cup canola oil
- Apricot Dipping Sauce
- 1/2 cup apricot jam
- 2 teaspoons brown mustard
- 1 teaspoon prepared horseradish
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 30M |
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- 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.
- 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.
Notes :
- The nutrition information reflects the entire amount of the breading, egg, and oil. The actual values will be less.
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