Coconut Tilapia with Apricot Dipping Sauce
Description
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 (4 ounce) carton egg substitute
1/2 cup canola oil
1 tablespoon Creole seasoning
1 cup flaked coconut, finely chopped
2 tablespoons flour
4 (4 ounce) fillets tilapia
1/2 cup cornstarch
Apricot Dipping Sauce
1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.