n foils.
Coat each Tilapia with bacon fat, sprinkle salt
Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
Lay out the fish on a piece of aluminum foil, and place lemon slices on each ...
Scale and gut the tilapia (or have your fishmonger do
ooking over medium coals. Season tilapia fillets with oil and seasoning
shallow bowl. Brush the tilapia fillets with the canola oil
Preheat oven to 400*F. Lightly grease a baking sheet and set aside.
Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese.
Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
aste.
2.Grind the tilapia fillets in the blender or
Combine potato chips, parmesan cheese and garlic powder in a bowl.
Scramble eggs.
Rinse tilapia under tap water for a few seconds.
Dust tilapia filets in flour (any flour will do).
Egg wash tilapia filets, making sure the egg wash sticks to the entire filet.
Heavily dust filets in potato chip mix.
Place filets in freezer for 5-10 minutes.
Remove filets from freezer to preheated oven of 350 degrees F.
Bake for 20 to 25 minutes, or until the coating is golden brown.
Combine whole-wheat flour, flour, cumin,salt and cayenne in a medium bowl; whisk in beer to create a batter.
Coat half the tilapia pieces in batter; heat 2 teaspoons oil in a large nonstick skillet over medium-high heat; Letting excess batter drip back in bowl.
Add fish to the skillet; cook until crispy and golden, 2 to 4 minutes per side; transfer to plate and loosely cover with foil.
Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil adjust heat as necessary for browning; serve immediately.
et aside.
Season the tilapia fillets on both sides with
To make Tilapia Crusting Mixture:
Using a
add about half of your tilapia to the egg white bowl
br>Clean and dry the tilapia fillets. Cut in half length
Pat tilapia filets dry with paper towels
il (3Tbsp).
Lay the TILAPIA and you can overlap the
tick spray.
If using whole cashews, pulse in a blender
ith chopped cilantro.
Prepare tilapia: In a shallow dish, combine
Heat 1 quart oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.
Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
Gently ...
oild.
Then place the tilapia on top of the butter
Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans.
Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes. Cook about 10-15 minutes til potatoes are tender, but not falling apart.
Add Tilapia fillets, corn and peppers; Bring back to heat, and cook gently about 5 minutes, just until fish flakes.