Coconut Encrusted Fish

    Coconut Encrusted Fish

    (257)
    4saves
    30min


    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.

    Ingredients
    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

    Method
    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.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (257)

    Reviews in English (257)

    by
    95

    MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to sprinkle some of the coconut over the top and press down into it, flip and press down again. This method will help you avoid getting a battered and breaded "club hand", the term used by chefs for this problem! Line up the corn starch dip, egg dip, coconut mix and then a plate ready for the finished fillets. You can do this "assembly line" process beforehand, then refrigerate till ready to fry. This also makes the coating stick MUCH better! A little resturant tip.  -  12 Nov 2006  (Review from Allrecipes US | Canada)

    by
    87

    This really is an excellent dish. I baked the tilapia at 350 degrees for about 20-25 minutes i believe and turned it twice to crisp both sides. it turned out wonderful. the apricot dipping sauce is excellent!  -  17 Jan 2008  (Review from Allrecipes US | Canada)

    by
    70

    It turned out just like the picture, and the taste was very appealing. I did end up baking it instead, 425 degrees for 10-12 minutes, and was pleased with the result.  -  12 Feb 2008  (Review from Allrecipes US | Canada)

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