Recipe by Blonddee
"After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments."
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flaked coconut, finely chopped
4 (4 ounce) fillets
1 (4 ounce) carton
Apricot Dipping Sauce
MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to sprinkle some of the coconut over the top and press down into it, flip and press down again. This method will help you avoid getting a battered and breaded "club hand", the term used by chefs for this problem! Line up the corn starch dip, egg dip, coconut mix and then a plate ready for the finished fillets. You can do this "assembly line" process beforehand, then refrigerate till ready to fry. This also makes the coating stick MUCH better! A little resturant tip.
I made this last night for dinner. I have to say that I was very dissapointed. I had had coconut shrimp at a southern restaurant before and was looking for that flavour. Unfortunately, I took other user's advice and baked it. Big mistake! Although baking IS better for you, I feel that in this case the fish should be fried as stated in the recipe. I will try this again, but I'll fry it and cross my fingers. My advice, don't skimp on the calories on this one.
This really is an excellent dish. I baked the tilapia at 350 degrees for about 20-25 minutes i believe and turned it twice to crisp both sides. it turned out wonderful. the apricot dipping sauce is excellent!
It turned out just like the picture, and the taste was very appealing. I did end up baking it instead, 425 degrees for 10-12 minutes, and was pleased with the result.
This is a WONDERFUL way to cook tilapia! My family enjoyed it from the very first bite. It was very easy to make, yet elegant to eat. I made a few adjustments and it turned out perfectly. First, I cut the tilapia loin fillets in half (easier to work with) for 8 nice pieces. I used Baker's Angel Flake sweetened coconut, right out of the package (not finely chopped). It made the texture perfect and crispy (see my photo above). I used 1 whole, beaten, egg in place of the substitute and I put the cornstarch and tilapia pieces into a large ziplock bag and shook them to coat. Tongs were a great suggestion for removing the tilapia from the cornstarch baggie and dipping in the egg and coconut without a mess. To cut down on fat, I baked them in a pyrex dish sprayed with olive oil Pam (also a very light spray on top of the fish to help it crisp up!) @ about 350* for about 20-30 mins. I did not flip them or anything and they were perfectly cooked and crispy on the outside and moist on the inside without being greasy.
The Apricot Dipping Sauce is amazing! My mom who ALWAYS and ONLY eats fish with tarter sauce said that "THIS was way better!"
Thanks for this recipe, it is easy, elegant and super delish! A new favorite in my house!
Baked in the oven as others suggested using a pyrex dish, no need to flip over during cooking. Always looking for new fish recipes. This one was easy, different and delicious. The sauce went perfectly.
This was pretty good. I baked instead of fried and next time I will drizzle a little oil on the top. The fish was moist but the coconut was a little dry.
this was great! followed recipe exactly and was fabulous. husband couldn't get enough! Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Tilapia with Apricot Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 325
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