Recipe by Gina Farina
I found this recipe on the internet and only made it because I thought my DH would like it (I don't care that much for coconut in my main meal, or so I thought!). It turns out we all loved it, even my kids. It came out nice and crunchy and the sauce keeps it fresh and light tasting. I used a pre-mixed Creole spice that was frankly too salty (and I really love salt), so if I had to do it over again, I'd make my own mixture. I think any apricot dipping sauce with an Asian flair would complement this dish.
- 1 cup flaked coconut, finely chopped
- 2 tablespoons flour
- 1 tablespoon creole seasoning
- 16 ounces tilapia fillets (preferably fresh)
- 1⁄2 cup cornstarch
- 1 egg, beaten and thinned with water if necessary (4-ounces total of egg and water mixture)
- 1⁄2 cup canola oil
- 1⁄2 cup apricot jam
- 2 teaspoons brown mustard
- 1 teaspoon prepared horseradish
Directions See How It's Made
- 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 beaten egg into a separate bowl and dip the fillets in it.
- Press the fillets in the coconut mixture coating all sides.
- Heat the canola oil in a frying (or electric) pan to a temperature of about 350°F
- Fry fillets one or two at a time on both sides until golden brown and crispy.
- Remove fillets to drain on a paper towel.
- Apricot sauce: mix all ingredients in one bowl. Mix well.