Coconut Fish with Apricot Sauce

    Coconut Fish with Apricot Sauce

    1save
    30min


    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.

    Ingredients
    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

    Directions
    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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