After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Apricot Dipping Sauce

Directions

Instructions Checklist
  • Toss together the coconut, flour and Creole 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.

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  • 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.

Note

The nutrition information reflects the entire amount of the breading, egg, and oil. The actual values will be less.

Nutrition Facts

650 calories; protein 28.4g 57% DV; carbohydrates 54.3g 18% DV; fat 36.1g 56% DV; cholesterol 41.8mg 14% DV; sodium 589.3mg 24% DV. Full Nutrition
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Reviews (210)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2006
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. Read More
(99)

Most helpful critical review

Rating: 3 stars
07/27/2011
I made this last night for dinner. I have to say that I was very dissapointed. I had had coconut shrimp at a southern restaurant before and was looking for that flavour. Unfortunately I took other user's advice and baked it. Big mistake! Although baking IS better for you I feel that in this case the fish should be fried as stated in the recipe. I will try this again but I'll fry it and cross my fingers. My advice don't skimp on the calories on this one. Read More
(3)
269 Ratings
  • 5 star values: 187
  • 4 star values: 60
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
11/12/2006
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. Read More
(99)
Rating: 5 stars
01/17/2008
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! Read More
(90)
Rating: 5 stars
02/12/2008
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. Read More
(71)
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Rating: 5 stars
10/13/2011
This is a WONDERFUL way to cook tilapia! My family enjoyed it from the very first bite. It was very easy to make yet elegant to eat. I made a few adjustments and it turned out perfectly. First I cut the tilapia loin fillets in half (easier to work with) for 8 nice pieces. I used Baker's Angel Flake sweetened coconut right out of the package (not finely chopped). It made the texture perfect and crispy (see my photo above). I used 1 whole beaten egg in place of the substitute and I put the cornstarch and tilapia pieces into a large ziplock bag and shook them to coat. Tongs were a great suggestion for removing the tilapia from the cornstarch baggie and dipping in the egg and coconut without a mess. To cut down on fat I baked them in a pyrex dish sprayed with olive oil Pam (also a very light spray on top of the fish to help it crisp up!) @ about 350 for about 20-30 mins. I did not flip them or anything and they were perfectly cooked and crispy on the outside and moist on the inside without being greasy. The Apricot Dipping Sauce is amazing! My mom who ALWAYS and ONLY eats fish with tarter sauce said that "THIS was way better!" Thanks for this recipe it is easy elegant and super delish! A new favorite in my house! Read More
(38)
Rating: 5 stars
11/13/2008
Baked in the oven as others suggested using a pyrex dish no need to flip over during cooking. Always looking for new fish recipes. This one was easy different and delicious. The sauce went perfectly. Read More
(25)
Rating: 4 stars
02/29/2008
This was pretty good. I baked instead of fried and next time I will drizzle a little oil on the top. The fish was moist but the coconut was a little dry. Read More
(23)
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Rating: 5 stars
05/23/2006
this was great! followed recipe exactly and was fabulous. husband couldn't get enough! Thanks Read More
(21)
Rating: 5 stars
01/31/2007
This is excellent. I modified this by baking instead of frying. Still great. The sauce have a nice blend of flavors as well. Read More
(18)
Rating: 4 stars
07/28/2006
Really loved the texture the coconut gave. Only could find sweetened coconut so maybe a little too sweet for my taste. Used one whole egg which was just enough for a pound of fish. The sauce is nicely spicy/sweet. An easy meal that "feels" fancy. Read More
(16)
Rating: 3 stars
07/27/2011
I made this last night for dinner. I have to say that I was very dissapointed. I had had coconut shrimp at a southern restaurant before and was looking for that flavour. Unfortunately I took other user's advice and baked it. Big mistake! Although baking IS better for you I feel that in this case the fish should be fried as stated in the recipe. I will try this again but I'll fry it and cross my fingers. My advice don't skimp on the calories on this one. Read More
(3)
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