Thursday, April 4, 2013

Herb Crusted Tilapia

Tilapia is probably my favorite type of fish to prepare. It cooks quickly and can be baked, fried or grilled. My family loves it, no matter how it's cooked.

This version is tasty and crispy. It is perfectly yummy eaten straight from the frying pan. But put this on a sandwich and wow! It's amazing! I've also cooked it and then broken it into pieces for fish tacos. So versatile!

Here's what you need:

4 tilapia filets
1 cup flour
2 teas garlic powder
1 teas sea salt
1/2 teas pepper
2 eggs, beaten
1 1/2 cups panko bread crumbs
1 TBSP dried parsley
1 TBSP dried Italian seasoning
Coconut oil or palm shortening for frying

In a shallow dish, combine the flour, garlic powder, salt and pepper. Place the beaten eggs in another shallow dish. Then combine the bread crumbs with the parsley and Italian seasoning in another shallow dish. I simply use styrofoam plates for this.

Dredge the tilapia filets in the flour mixture, then dip into the eggs. Shake off any excess egg and roll in the bread crumbs, making sure all sides are covered.

Heat the coconut oil or palm shortening in a frying pan until very hot. The oil should shimmer just a little. If it's not hot enough, the bread crumbs will soak up the oil and not get very crispy.

Cook the tilapia for about 4 minutes on each side. Drain on paper towels.

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