Pan-Fried Tilapia Dinner
If you're looking for a quick and easy fish dish for dinner, and don't want to go through all the headache of picking what kind of fish, then this dish is for you. Tilapia is a white fish and cooks quite fast.
Ingredients
- 8 Fresh Tilapia filets
- 3 Bags of Andy's Seafood Breading
- 2 bags of regular breading, and 1 bag of the red (spicy) breading.
- (Can be found in most supermarkets – GIANT Food Markets is where I get mine)
- 1 Egg
- 1 Semi-deep bowl (for the fish wash).
- 2 Cups of Milk (maybe not even that much – it's all done by eye really)
- 2 Pie pans (1 for after you rinse off the fish, and one for after you bread them)
- 1 Large frying pan (take a look at the Rainbow Trout & Mahi Mahi dish for the size of the pan)
- 1 Large plastic (Ziploc is okay) or Medium-sized paper bag (for the breading).
Method
HOW TO FIX:
Pour vegetable or canola oil into the frying pan – ONLY 1/2 an inch high though – and place on it's highest setting on your stove. If the oil begins to smoke, back the heat down to the half way mark. But turn it all the way up before putting ANY fish it. Fish cooks REALLY FAST. How fast? 1-3 minutes per side!
Crack the egg into the semi-deep bowl, and fill the bowl about 60% of the way with milk. Get a whisk and mix these contents until you see a froth. Once you do, stop mixing. This is the fish wash.
Take 1 of the regular bags of breading, and HALF of the spicy one and pour into the bag (paper or plastic) and mix them together (about 2 minutes). Set this aside.
Rinse off fish in WARM water, and place in one pie pan.
Place filets in the fish wash (the milk & egg) one at a time. Make sure they get completely covered. You don't have to leave it in there really, just make sure the filet is soaked – usually 30 seconds is good enough.
Now take the fish-washed filet and put it into the bag with the breading. Close the top of the bag and shake for about 30-45 seconds. Pull filet out and put it onto the clean pie pan (not the one we used when we rinsed them off – that one has water in it!) Repeat steps 5 and 6 until all the filets are in the pie pan on top of one another.
Place as many filets as you can into the frying pan, making sure there's room for you to turn them over in a moment or two. When you go to turn them, the first one you turn is the FIRST ONE YOU PUT IN THE PAN. The second one is next, and so on. This ensures that they will brown EVENLY. Do NOT just turn one and come to the others later. Turn them all in succession, one right after the other.
Here's how you'll know when to turn them: When the edges start to become a golden-brown color. Then turn them. Practice in making this dish will get you the "Non-burn marked - Golden Brown" color you see when you go to the restaurant and order fried Flounder and the like.
- When both sides are browned, take them out of the pan and place them on serving plate (NO paper towel should be needed).
For a full PDF of the recipe, check my website: http://www.briankjames.com/downloads/recipes/panfried_tilapia_dinner.pdf
Recipe is courtesy of: Yes, this recipe was created by ME, Brian K. James
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Brian James
Influences: Seafood, Asian
Location: Suburbs of Philadelphia
Favorite Piece of Cooking Equipment: Ahhh... the tabletop grill.
Favorite Recipes: Well, I don't have any yet, as I like a lot of different foods. But there is a dish I love, that I get when I go to Pagoda Noodle Cafe in Philadelphia, PA. It's the Roast Pork Broth with Udon noodles. OMG...
What else? I'm always looking for fast and easy recipes for fish and chicken. And, if there's anyone out there who fixes udon noodles, please e-mail me or contact me on here. Thanks!