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.

Winter Blossom

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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