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.
75g desiccated coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole blend seasoning
4 (115g) fillets tilapia fish
115ml egg substitute
125ml rapeseed oil
Apricot Dipping Sauce
160g apricot jam
2 teaspoons brown mustard
1 teaspoon horseradish
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Method Prep:20min › Cook:10min › Ready in:30min
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.
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.
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.
Can be purchase in speciality health shops or online. Alternatively, you can use two eggs, lightly beaten.