Monday, July 6, 2009

crispy tilapia

I've always been a big fan of shellfish. You know, things like crab, lobster, shrimp, blah, blah, blah ... but I can't say that I really liked FISH fish until recently. We do fish for dinner about once a week now, and its usually salmon or tilapia. And maybe I just really like those because they're not super "fishy" tasting ... I don't know. We just buy it frozen because its A LOT cheaper that way - it's mighty tasty, too! This recipe came from the June issue of Woman's Day magazine. Its really good with some lime juice squeezed on it, and would be awesome paired with some spanish rice because its got a little kick to it!

~Richard's fish-face of approval~

1/2 c. yellow cornmeal
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 c. milk
1 1/2 lb tilapia fillets


1. Mix cornmeal, chili powder, cumin, and salt on a sheet of wax paper.
2. Place milk in shallow bowl or pie plate.
3. Dip tilapia fillet in milk, then into cornmeal to coat.
4. Heat oil in large nonstick skillet over medium heat.
5. Cook tilapia2-3 minutes per side.

1 comment:

Rachel the Red said...

I'm not really big on fish, but you make it look mighty tasty! :)

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