Coconut Tilapia With Apricot Dipping Sauce

• 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

1. Toss together the coconut, flour and Creole seasoning in a bowl.
2. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.
3. Pour the beaten egg into a separate bowl and dip the fillets in it.
4. Press the fillets in the coconut mixture coating all sides.
5. Heat the canola oil in a frying (or electric) pan to a temperature of about 350u0b0F
6. Fry fillets one or two at a time on both sides until golden brown and crispy.
7. Remove fillets to drain on a paper towel.
8. Apricot sauce: mix all ingredients in one bowl. Mix well.

flaked coconut, flour, creole seasoning, tilapia, cornstarch, egg, canola oil, apricot sauce, apricot jam, brown mustard, horseradish

Taken from www.food.com/recipe/coconut-tilapia-with-apricot-dipping-sauce-283536 (may not work)