Coconut Tilapia With Apricot Dipping Sauce

Recipe by Gina Farina
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup flaked coconut, finely chopped
  • 2
    tablespoons flour
  • 1
    tablespoon creole seasoning
  • 16
    ounces tilapia fillets (preferably fresh)
  • 12
  • 1
    egg, beaten and thinned with water if necessary (4-ounces total of egg and water mixture)
  • 12
  • Apricot Sauce
  • 12
    cup apricot jam
  • 2
    teaspoons brown mustard
  • 1
    teaspoon prepared horseradish
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DIRECTIONS

  • 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.
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