Coconut Tilapia With Apricot Dipping Sauce

“I found this recipe on the internet and only made it because I thought my DH would like it (I don't care that much for coconut in my main meal, or so I thought!). It turns out we all loved it, even my kids. It came out nice and crunchy and the sauce keeps it fresh and light tasting. I used a pre-mixed Creole spice that was frankly too salty (and I really love salt), so if I had to do it over again, I'd make my own mixture. I think any apricot dipping sauce with an Asian flair would complement this dish.”

Ingredients Nutrition

  • 1 cup flaked coconut, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon creole seasoning
  • 16 ounces tilapia fillets (preferably fresh)
  • 12 cup cornstarch
  • 1 egg, beaten and thinned with water if necessary (4-ounces total of egg and water mixture)
  • 12 cup canola oil
  • Apricot Sauce
  • 12 cup apricot jam
  • 2 teaspoons brown mustard
  • 1 teaspoon prepared horseradish


  1. Toss together the coconut, flour and Creole seasoning in a bowl.
  2. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.
  3. Pour the beaten egg into a separate bowl and dip the fillets in it.
  4. Press the fillets in the coconut mixture coating all sides.
  5. Heat the canola oil in a frying (or electric) pan to a temperature of about 350°F
  6. Fry fillets one or two at a time on both sides until golden brown and crispy.
  7. Remove fillets to drain on a paper towel.
  8. Apricot sauce: mix all ingredients in one bowl. Mix well.

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