Recipe Details
Ingredients
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1cupflaked coconut, finely chopped
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2tablespoonsflour
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1tablespoonCreole seasoning
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4(4 ounce) filletstilapia
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½cupcornstarch
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1(4 ounce) cartonegg substitute
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½cupcanola oil
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½cupapricot jam
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2teaspoonsbrown mustard
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1teaspoonprepared horseradish
Cooking Directions
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Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
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Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.
Note
The nutrition information reflects the entire amount of the breading, egg, and oil. The actual values will be less.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories650 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 8g |
38% |
| Cholesterol 42mg |
14% |
| Sodium 589mg |
26% |
| Total Carbohydrate 54g |
20% |
| Dietary Fiber 2g |
9% |
| Total Sugars 25g |
|
| Protein 28g |
57% |
| Vitamin C 6mg |
6% |
| Calcium 67mg |
5% |
| Iron 2mg |
9% |
| Potassium 701mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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