Coconut Tilapia with Apricot Dipping Sauce

Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! 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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 650 Calories

Ingredients

• ½ cup cornstarch
• ½ cup canola oil
• ½ cup apricot jam
• 1 teaspoon prepared horseradish
• 4 (4 ounce) fillets tilapia
• 2 tablespoons flour
• 1 tablespoon Creole seasoning
• 2 teaspoons brown mustard
• 1 cup flaked coconut, finely chopped
• 1 (4 ounce) carton egg substitute

Recipe Instructions

Step 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.

Step 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.