Tilapia fillets is the most versatile and readily available fish fillets. The meat is also fine textured and have a little sweetness. Frying the breaded fillet with desiccated coconut gives more crunchiness and nutty flavor that not even Japanese breadcrumbs or Panko breadcrumbs can achieve.
To cook coconut crusted tilapia fillets: Thaw the frozen fish fillet first if you bought it frozen. If you want to make your own fillets from fresh tilapia, remove the skin. Season and coat the tilapia fillet with Magic Sarap. Dredge the fillet with flour, then dip in beaten egg, then roll in desiccated coconut. Deep fry each fillet in cooking oil until golden brown. Drain excess oil on a colander or strainer. You can also use paper towels to remove excess oil. Serve with mayonnaise dipping or tomato salsa.
How to Cook Coconut Crusted Tilapia Fillets
Ingredients
- 1 kilo tilapia fillets
- 2 Tbsp. granulated seasoning or Magic sarap
- 1 to 2 cups all-purpose flour for breading
- 2 eggs beaten
- 1 to 2 cups desiccated coconut
- cooking oil for deep frying
Instructions
How to cook Coconut Crusted Tilapia Fillets:
- Thaw the frozen fish fillet first if you bought it frozen.
- If you want to make your own fillets from fresh tilapia, remove the skin.
- Season and coat the tilapia fillet with Magic Sarap.
- Dredge the fillet with flour, then dip in beaten egg, then roll in desiccated coconut.
- Deep fry each fillet in cooking oil until golden brown.
- Drain excess oil on a colander or strainer. You can also use paper towels to remove excess oil.
- Serve with mayonnaise dipping or tomato salsa.
