Today, I’m excited to share a delightful recipe that combines the tropical flavors of coconut with the mild, flaky texture of tilapia. This Coconut Crusted Tilapia with Apricot Dipping Sauce is perfect for a weeknight dinner or a special occasion. The crunch of the coconut paired with the sweetness of the apricot makes for a unique and flavorful dish that everyone will enjoy.
Coconut Crusted Tilapia
Here’s how to make this mouthwatering dish:
Ingredients:
- 4 tilapia fillets
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Cooking oil (for frying)
Instructions:
- Begin by setting up a dredging station. In one shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
- In a second dish, place the beaten eggs. And in a third dish, combine the shredded coconut and panko breadcrumbs.
- Pat the tilapia fillets dry with a paper towel to ensure the coating sticks well.
- Dredge each fillet first in the flour mixture, making sure to coat both sides. Shake off any excess flour.
- Next, dip the floured fillet into the beaten eggs, letting any excess drip off.
- Finally, coat the fillet with the coconut and panko mixture, pressing gently to adhere. Set aside and repeat with the remaining fillets.
- In a large skillet, heat about 1/4 inch of cooking oil over medium heat. Once hot, carefully add the coated tilapia fillets to the skillet.
- Cook each side for about 3-4 minutes or until golden brown and cooked through. Remove the fillets and drain on paper towels.
This Coconut Crusted Tilapia is best served with an apricot dipping sauce that perfectly complements the flavors. To make the sauce, simply mix equal parts apricot preserves and Dijon mustard. Serve each crunchy fillet with a side of the sauce for dipping.
Enjoy this tropical delight that brings the taste of the beach right to your table!