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Friday, August 26, 2016

coconut tilapia with apricot dipping sauce

Ingredients

  • Servings: 4
  • 1 cup flaked coconut, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon seasoning
  • 4 (4 ounce) fillets tilapia
  • 1/2 cup cornstarch
  • 1 (4 ounce) carton egg substitute
  • 1/2 cup canola oil
  • apricot dipping sauce
  • 1/2 cup apricot jam
  • 2 teaspoons brown mustard
  • 1 teaspoon prepared horseradish

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • toss together the coconut, flour and seasoning in a bowl. in a separate bowl, toss the tilapia with the cornstarch, 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 canola oil in a frying pan to a temperature of about 350 degrees f (175 degrees c). fry fillets one or two at a time on both sides until golden brown. remove to drain on a paper towel. 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.

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