Tuesday, October 16, 2012

Tilapia Po'boys

My family loves tilapia, so I'm always trying to come up with new ways to prepare it. I thought, why not in a sandwich? This po'boy-style sandwich with Creole slaw fits the bill perfectly.

The first thing you need to do is make the slaw. It needs a few hours to sit so the flavors can blend. You'll need:

1/3 cup mayonnaise
2 TBSP cider vinegar
1 TBSP milk
2 teas Creole seasoning (I use homemade, see the recipe below)
1/4 teas celery seed
2 cups cole slaw mix

Blend the dressing ingredients in a bowl. Stir in the cole slaw mix and mix well. Cover and refrigerate for 2-3 hours.

For the tilapia fillets, you'll need:

4 tilapia fillets
1/2 cup flour
1/2 cup cornmeal
1/2 TBSP Creole seasoning
2 eggs, beaten
coconut oil for frying

In a shallow dish, combine the flour, cornmeal and Creole seasoning. Place the beaten eggs in another shallow dish. Dredge the tilapia in the flour mixture, then dip into the eggs, then back into the flour mixture. Allow to rest on a baking sheet for about 10 minutes.

Heat the coconut oil in a large skillet. Fry the tilapia fillets for 3-4 minutes on each side until done. You can tell if they're done if the fish flakes easily with a fork.
Drain on paper towels.
Assemble the sandwiches on crusty French rolls. I placed the fish fillets, then tomatoes and pickles, then a generous helping of Creole slaw.

To make homemade Creole seasoning just blend together:

2 TBSP paprika
2 TBSP garlic powder
1 TBSP onion powder
1 TBSP black pepper
1 TBSP dried thyme
1 TBSP dried oregano
1 TBSP sea salt
cayenne pepper to taste, up to 1 TBSP

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