Coconut Tilapia with Apricot Dipping Sauce
1 cup flaked coconut, finely chopped
2 tablespoons gluten free flour (I used Pamela’s Ultimate Baking Mix)
1 tablespoon Creole seasoning
4 (4 ounce) fillets of tilapia
½ cup cornstarch
1 egg mixed with 1 tablespoon water
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon horseradish
1.) Toss together coconut, flour, and Creole seasoning in a bowl.
2.) In a separate bowl, toss the tilapia in cornstarch and shake off the access.
3.) In a separate bowl with the egg and water mixture dip the fillets to coat.
4.) Press fillets into the coconut mixture making sure all sides are covered
5.) Heat canola oil in a frying pan to a temperature of about 350 degrees F
6.) Fry fillets on or two at a time until golden brown
7.) Remove and drain on paper towels
8.) Prepare the apricot sauce by stirring the jam, mustard and horseradish together in a small bowl.
I served mine with steamed rice and sauted green beans.