Ingredients
2 large eggs1/2 cup unsweetened finely shredded coconut1/2 cup finely chopped pecans1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes4 tilapia fillets (6 ounces each) 2 tablespoons canola oil
Preparation
In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.
