Coconut Tilapia with Apricot Teriyaki Sauce

This recipe is featured in the newly released cookbook Chic Made Simple by Esther Deutsch.

You would be hard-pressed to find a tilapia recipe that comes close to this one. It’s the only tilapia recipe I’ve included in this cookbook because I’ve yet to taste another tilapia dish that compares. What makes this coconut crust different from others is that it combines fine and flaked coconut. Since tilapia is a mild-flavored and tender fish, the combination of the two coconut textures gives it an extra boost of crunch and coconut boldness. I find that when I fry fish or chicken cutlets I get a more intense flavor when I season the egg wash instead of the crumbs, fl our, or cornstarch. Besides seasoning the egg wash, I also add some kosher salt and black pepper to the cornstarch coating.

 

 

Ingredients:

4 slices tilapia (1 lb. total)

Peanut oil, for frying

 

DIPPING SAUCE

1 cup apricot jam

2 Tbsp. Dijon mustard

2 Tbsp. white or red horseradish, drained

2 Tbsp. teriyaki sauce

 

COATING 1

½ cup cornstarch

Kosher salt

Fresh black pepper

 

COATING 2

2 eggs, beaten

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne pepper

1 tsp. kosher salt

¼ tsp. fresh black pepper

 

COATING 3

1 cup fine ground coconut

1 cup coconut flakes

 

Directions:

1. To prepare the dipping sauce: In a small bowl, combine all the sauce

ingredients.

2. Cut the tilapia into ¾-inch-wide strips (about 4 strips per slice). Trim

the top and bottom of each strip to form a neat rectangular shape.

3. Prepare three bowls for the coatings. In one bowl, combine the cornstarch,

salt, and black pepper. In a second bowl, combine the eggs,

garlic powder, onion powder, cayenne pepper, 1 teaspoon salt, and ¼

teaspoon black pepper. In the third bowl, combine the fi ne coconut and

the coconut flakes.

4. Coat the tilapia strips on all sides with the cornstarch coating, then

coat with the egg mixture. Finally, coat the tilapia with the coconut

coating.

5. In a frying pan, heat the peanut oil over medium–high heat. (Make

sure the oil is very hot before frying or the fish will stick to the pan.) Fry

the tilapia on both sides until it is golden brown and the crust is crispy,

about 4–5 minutes per side. Remove the tilapia and drain on a paper

towel. Serve with the dipping sauce.

 

Serves 6.