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Coconut Tilapia with Apricot Dipping Sauce

tilapia, apricot jam, egg, canola oil, coconut, cornstarch, flour, mustard, seasoning, horseradish

Coconut Tilapia with Apricot Dipping Sauce -


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 for Coconut Tilapia with Apricot Dipping Sauce Recipe

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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4 servings

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