Wednesday, February 4, 2009

Pan-Fried Crispy Tilapia

Although I did this recipe with tilapia, almost any mild-flavored, firm-fleshed fish would work (cod, halibut, flounder, etc.). This goes great with garlic mashed potatoes, or you could roll up the fried fillets into a burrito with beans and rice.

  • 4 medium tilapia fillets (about 4-6 ounces each)
  • 1/2 cup all-purpose flour
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • 4 slices sourdough bread
  • nonstick cooking spray
  • 1/4 cup vegetable or canola oil

Preheat broiler. Tear up the bread and pulse in a food processor until it has a mealy texture, 5 to 10 1-second pulses. Spray a baking sheet and the breadcrumbs with nonstick spray. Toast under the broiler, about 6 inches from the heat, tossing every 2 minutes to ensure even cooking, until they are light brown. Remove from heat and place in a pie pan. Beat eggs together with 2 tablespoons water and pour into another pie pan. In a third pie pan, combine the flour, salt, pepper, and garlic powder and whisk to evenly distribute spices.

Coat a fillet with flour, shaking off any excess. Coat with egg, letting any extra drip off. Place in pan with breadcrumbs, coating both sides and pressing firmly to adhere crumbs to fillet. Lay on a wire rack to let the crust firm up and repeat with remaining fillets.

Heat the oil in a large skillet over medium-high heat. When the oil reaches approximately 325 degrees, carefully lay the fillets in the pan and cook until the crust becomes golden brown, about 3-5 minutes per side. Drain on a wire rack and sprinkle with a little more kosher salt. Serve immediately.

1 comment:

Prudent Homemaker said...

Can I come eat at your house?