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4 (4-ounces) fillets tilapia
1/2 cup cornstarch
2 eggs, beaten
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
2 teaspoons Haddar Kosher Salt
1/4 teaspoon freshly ground black pepper
3/4 cup coconut flakes
3/4 cup fine ground coconut
canola or peanut oil, for frying
1/2 cup Tuscanini Apricot Jam
1 tablespoon Haddar Dijon Mustard
1 tablespoon white horseradish, drained
1 tablespoon Haddar Teriyaki Sauce
2 good dashes hot sauce
Cut tilapia into strips three-quarters of an inch wide (yielding approximately four strips per slice). Cut the top and bottom to make a neat rectangular shape.
Prepare three bowls. In the first bowl, place the cornstarch. In the second bowl, beat or mix eggs very well with garlic powder, onion powder, cayenne pepper, salt, and pepper. In the third bowl, combine ground coconut with the coconut flakes. Coat tilapia in cornstarch, then follow by coating completely with egg mixture. Finally, coat tilapia well on both sides with coconut mixture.
Heat oil in a frying pan over medium-high heat. Fry tilapia on both sides until golden brown, approximately four to five minutes per side, flipping halfway through. Make sure that oil is very hot before frying, otherwise the fish will stick to the pan. Remove and drain tilapia on paper towels.
Combine all ingredients and serve with tilapia.
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