Coconut Encrusted Fish

Coconut Encrusted Fish


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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.

Winter Blossom

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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