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.

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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.

Coconut Tilapia with Apricot Dipping Sauce

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