Coconut Tilapia with Apricot Dipping Sauce
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recipe
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shrimp
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Recipe by Blonddee
"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."
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1 cup flaked coconut, finely chopped
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2 tablespoons flour
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1 tablespoon Creole seasoning
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4 (4 ounce) fillets tilapia
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1/2 cup cornstarch
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1 (4 ounce) carton egg substitute
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 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.
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