Monday, November 26, 2012

Crispy Italian Tilapia

If you've never had tilapia, you're really missing out. Next to salmon, it is my favorite fish to prepare. It is one of those awesome ingredients that you can do anything you want to it, and it tastes good. Tilapia has a nice mild flavor that pairs well with everything. Whether you serve it up with raspberry sauce, in a packet with lemon and veggies, or pan-fried, you're going to love it. This is one of my easy weeknight favorites. It's so simple, it's almost embarrassing to share!

Crispy Italian Tilapia
Makes 4 servings

What I use:
  • 1 lb. tilapia (4 fillets)
  • 1 c. all-purpose flour
  • 1 Tbsp. Italian seasoning
  • 2 tsp. garlic powder
How I do it:

1. In a large pan, heat up 1/4 inch of oil (vegetable, canola, etc) over medium heat.

2. In a shallow bowl or dish, stir the flour, Italian seasoning, and garlic powder together.

3. Dredge the fish in the seasoned flour and lay it in the hot oil.

4. Cook for a few minutes on each side, until golden brown. (Time will depend on how thick your fillets are.)

5. Remove to a wire rack set over a paper towel. (This keeps the fish crispy. If you put the fish directly on the paper towel, the bottom will get soggy.)

Fish is done when it flakes easily with a fork. Or, if you're crazy like me, you can use a digital meat thermometer - you're looking for 145 degrees F. Pull the fish out of the pan at 140 degrees F, and it will continue cooking on the rack.

I served this up with roasted garlic and herb potatoes and a salad...

What is your favorite way to serve tilapia?

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