Coconut Tilapia with Apricot Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 cup flaked coconut, finely chopped |
2 tablespoons flour |
1 tablespoon creole seasoning |
4 (4 ounce) fillets tilapia |
1/2 cup cornstarch |
1 (4 ounce) carton egg substitute |
1/2 cup canola oil |
apricot dipping 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. 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.
2. 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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