For an extra crispy coating, consider chilling the coconut-coated fillets in the refrigerator for 15-20 minutes before frying. Adjust the amount of Creole seasoning to your preference. For a milder flavor, reduce the amount; for a spicier kick, add a pinch of cayenne pepper to the coconut mixture. If you don't have egg substitute, you can use lightly beaten eggs instead. Serve with a side of rice and a fresh salad for a complete and balanced meal. The apricot dipping sauce can be made ahead of time and stored in the refrigerator until ready to use.
Coconut Tilapia with Apricot Dipping Sauce
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS823
Elevate your weeknight dinner with this delightful Coconut Tilapia, featuring flaky, mild tilapia fillets cloaked in a crisp coconut crust, served with a vibrant apricot dipping sauce. A symphony of sweet and savory that's sure to impress!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol42 mg
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Fiber2 g
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Protein28 g
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Saturated Fat8 g
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Sodium589 mg
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Sugar25 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a shallow bowl, combine the finely chopped coconut, flour, and Creole seasoning. Mix well to ensure even distribution. (Prep time: 5 minutes)
02 Step
Recipe View In a separate bowl, lightly coat the tilapia fillets with cornstarch, shaking off any excess. This will help the coconut coating adhere better. (Prep time: 5 minutes)
03 Step
Recipe View Pour the egg substitute into another shallow bowl. Dip each cornstarch-coated fillet into the egg substitute, ensuring it's fully covered. (Prep time: 3 minutes)
04 Step
Recipe View Immediately press the egg-dipped fillets into the coconut mixture, pressing gently to coat all sides evenly. Ensure a generous layer of coconut adheres to each fillet. (Prep time: 5 minutes)
05 Step
Recipe View Heat the canola oil in a large skillet over medium-high heat until it reaches approximately 350 degrees F (175 degrees C). The oil should be hot enough to sizzle gently when the fish is added. (Prep time: 5 minutes)
06 Step
Recipe View Carefully place the coated tilapia fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and the fish is cooked through and flakes easily with a fork. (Cook time: 6-8 minutes)
07 Step
Recipe View Remove the fried tilapia fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil. (Prep time: 2 minutes)
08 Step
Recipe View While the tilapia is frying, prepare the apricot dipping sauce. In a small bowl, whisk together the apricot jam, brown mustard, and prepared horseradish until smooth and well combined. (Prep time: 3 minutes)
09 Step
Recipe View Serve the crispy coconut tilapia immediately, accompanied by the tangy-sweet apricot dipping sauce. Garnish with a sprinkle of fresh herbs, if desired. (Prep time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Camila Schmidt
May 18, 2025Next time, I'll try grilling the tilapia instead of frying for a healthier option.
Cleve Wintheiserkohler
Feb 2, 2025I used panko breadcrumbs mixed with the coconut for extra crunch, and it turned out amazing!
Wilma Rodriguez
Sep 29, 2023Easy to follow and quick to make. This has become a regular in our dinner rotation.
Benedict Grant
Jul 27, 2023This recipe is fantastic! The coconut crust is perfectly crispy, and the apricot sauce is a game-changer.
Emmy Jerde
Jul 2, 2022I was skeptical about the horseradish in the dipping sauce, but it adds a wonderful depth of flavor. My family loved it!