Coconut Fish with Apricot Sauce

    30 minutes

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

    248 people made this

    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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    Reviews in English (208)


    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)