- 2 lbs de-boned tilapia fillets
- Salt and pepper to season
- 2 cups flour
- 2 eggs
- 2 tbsp water
- 2 cups unsweetened dried coconut
INSTRUCTIONS:
- Season the tilapia fillets with salt and pepper then dip them in the flour.
- Next, dip them in an egg wash made from whisking together the eggs and water. From the egg wash, drop the fillets back into the flour, back again into the egg wash and finally into the dried coconut.
- Place the fillets onto a parchment lined baking sheet and lightly spray canola oil over the top of the prepared fillets. Don’t crowd the fillets together on the pan.
- Bake in a preheated 425 degree oven for 15 to 20 minutes until lightly browned. Serve with Ginger Chili Lime Drizzle.
Ginger Chili Lime Drizzle
INGREDIENTS:
- ½ cup honey
- zest and juice of one lime
- 1 tsp red chili paste or ½ tsp chili flakes
- 1 tbsp freshly grated ginger
- ¼ tsp salt
INSTRUCTIONS:
- Simmer together very gently for 5 minutes.
- Lightly drizzle over the baked fish fillets.
Source: Rock Recipes
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