Coconut Tilapia With Apricot Dipping Sauce

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

• Apricot Sauce

• 1⁄2 cup  apricot jam
• 2  teaspoons brown mustard
• 1  teaspoon  prepared horseradish

Directions

1. Toss together the coconut, flour and Creole seasoning in a bowl.
2. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.
3. Pour the beaten egg into a separate bowl and dip the fillets in it.
4. Press the fillets in the coconut mixture coating all sides.
5. Heat the canola oil in a frying (or electric) pan to a temperature of about 350°F
6. Fry fillets one or two at a time on both sides until golden brown and crispy.
7. Remove fillets to drain on a paper towel.
8. Apricot sauce: mix all ingredients in one bowl. Mix well.