Coconut Fish with Apricot Sauce

    Coconut Fish with Apricot Sauce


    248 people made this

    Boneless white fish is floured, egged then covered in coconut before being fried and served with a homemade apricot dipping sauce.

    Serves: 4 

    • Fish
    • 1 cup desiccated coconut
    • 2 tablespoons flour
    • 1 tablespoon Creole seasoning
    • 4 (125g) boneless white fish fillets
    • 1/2 cup (60g) cornflour
    • 125g carton egg substitute
    • 1/2 cup (125ml) canola oil
    • Apricot Dipping Sauce
    • 1/2 cup apricot jam
    • 2 teaspoons brown mustard
    • 1 teaspoon prepared horseradish

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Fish: Toss together the coconut, flour and Creole seasoning in a bowl.
    2. In a separate bowl toss the fish with the cornflour then shake off the excess.
    3. Pour the egg substitute into a separate bowl and dip the fillets in the egg.
    4. Press fillets in the coconut mixture coating all sides.
    5. Heat canola oil in a frying pan to a temperature of about 180 degrees C.
    6. Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel.
    7. Serve the fish accompanied by the dipping sauce.
    8. Apricot Dipping Sauce: Stir together the jam, mustard and horseradish in a small bowl.

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