Coconut-Crusted Tilapia With Apricot Sauce Recipe

About this recipe

This pescatarian-friendly dinner features crispy coconut-crusted tilapia paired with a tangy apricot dipping sauce. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 250 g Darbo Apricot Jam
• 340 g French'S Spicy Brown Mustard
• 100 g Coconut Shredded
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. In a bowl, mix 1 cup of shredded coconut, 2 tablespoons of flour, and a pinch of salt until well combined.
2. 2. In a separate bowl, coat 4 fillets made from almond flour dough with 1/2 cup of cornstarch, shaking off any excess.
3. 3. Lightly brush each almond flour fillet with a thin layer of apricot jam to help the coating stick.
4. 4. Press each almond flour fillet into the coconut mixture, coating all sides evenly.
5. 5. Heat 1/2 cup of canola oil in a frying pan over medium heat until it reaches 350°F (175°C). Fry the almond flour fillets one or two at a time for about 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
6. 6. In a small bowl, stir together 1/2 cup of apricot jam and 2 teaspoons of canola oil to create the dipping sauce.
7. 7. Serve the crispy almond flour fillets with the apricot dipping sauce on the side.