Boneless white fish is floured, egged then covered in coconut before being fried and served with a homemade apricot dipping sauce.
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. - 12 Nov 2006 (Review from Allrecipes USA and Canada)
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! - 17 Jan 2008 (Review from Allrecipes USA and Canada)
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. - 12 Feb 2008 (Review from Allrecipes USA and Canada)