Yum, these are so satisfyingly delish. Crispy and golden on the outside with a moist, flaky center when you bite in. Tilapia filets are such a nice break from chicken, and the lightly fried method makes it easy to get your family to eat fish if they wouldn’t normally do so. Plus, for those of you observing lent, this is a great option for a Friday night!
I’ve created a lovely, breadcrumb coating with spices you’ll find right in your pantry. The best part? You can easily make this dry mix ahead of time to store in a tupperware for use at a moment’s notice.
Serve over easy homemade mashed potatoes and sweet kernels of corn for a complete meal you’ll want to add to your regular rotation.
*Makes four filets*
1/4 cup plain breadcrumbs
1 tablespoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Four (4 oz.) tilapia filets
4 tablespoons olive oil
Mashed potatoes (Get recipe here)
Frozen corn, cooked in microwave or over stove
Pour breadcrumbs, Old Bay, kosher salt and garlic powder onto a plate.
Scramble egg in a bowl and pour it onto a plate.
Set up an assembly line with your egg and breadcrumb mixture side by side.
Dunk tilapia in egg.
Cover on both sides.
Immediately dunk tilapia in breadcrumb mixture.
Cover on both sides as well.
Pour olive oil into a pan and cook fish over medium heat, about 3-5 minutes on each side. (It should sizzle when it hits the pan.)
The exterior will be golden brown and the inside will be moist and flaky.
Serve over mashed potatoes and corn.
Eat and enjoy an alternative from meat!