Coconut Tilapia with Apricot Dipping Sauce180 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“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.” - by Blonddee
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 650 cal
- 36.1 g
- 54.3 g
Based on a 2,000 calorie diet
Reviews (180)Rate This Recipe
"MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to sprin..." See morekle some of the coconut over the top and press down into it, flip and press down again. This method will help you avoid getting a battered and breaded "club hand", the term used by chefs for this problem! Line up the corn starch dip, egg dip, coconut mix and then a plate ready for the finished fillets. You can do this "assembly line" process beforehand, then refrigerate till ready to fry. This also makes the coating stick MUCH better! A little resturant tip."
"This really is an excellent dish. I baked the tilapia at 350 degrees for about 20-25 minutes i believe and turned it twice to crisp both sides. it turned out wonderful. the apricot dipping sauce is..." See more excellent! "
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