Coconut Encrusted Fish

    Coconut Encrusted Fish


    249 people made this

    About this recipe: This is a delicious take on the classic battered fish. Tilapia fillets are coated in desiccated coconut, pan-fried and served with an apricot sauce.

    Serves: 4 

    • 75g desiccated coconut, finely chopped
    • 2 tablespoons flour
    • 1 tablespoon Creole blend seasoning
    • 4 (115g) fillets tilapia fish
    • 65g cornflour
    • 115ml egg substitute
    • 125ml rapeseed oil
    • Apricot Dipping Sauce
    • 160g apricot jam
    • 2 teaspoons brown mustard
    • 1 teaspoon horseradish

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornflour 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 oil in a frying pan to 180 degrees C. Fry fillets one or two at a time on both sides until golden brown. Remove to drain on kitchen towels.
    3. 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.

    Egg substitute

    Can be purchase in speciality health shops or online. Alternatively, you can use two eggs, lightly beaten.

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