Coconut Tilapia With Apricot Dipping Sauce - cooking recipe

Ingredients

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon creole seasoning
16 ounces tilapia fillets (preferably fresh)
1/2 cup cornstarch
1 egg, beaten and thinned with water if necessary (4-ounces total of egg and water mixture)
1/2 cup canola oil
Apricot Sauce
1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Preparation

Toss together the coconut, flour and Creole seasoning in a bowl.
In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.
Pour the beaten egg into a separate bowl and dip the fillets in it.
Press the fillets in the coconut mixture coating all sides.
Heat the canola oil in a frying (or electric) pan to a temperature of about 350\u00b0F
Fry fillets one or two at a time on both sides until golden brown and crispy.
Remove fillets to drain on a paper towel.
Apricot sauce: mix all ingredients in one bowl. Mix well.