Tilapia isn't exactly an A-list fish, but it's low calorie, high protein and isn't strong-tasting so it's easy to prepare toward the flavor profile of your choice. It's not like we can eat salmon everyday. *looks around, realizes she's in Alaska* Okay, so some of us could, but it's not practical for most people.
Today we're doing Tortilla-Encrusted Tilapia. In the past, I've crusted this fish with panko, bread crumbs, herbed flour and oatmeal, but this was a first, and it was delightful!
2 C corn chips
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
1/2 t paprika
1/4 t dried parsley
1/2 t salt
1/2 t black pepper
1 T V8 or milk (this is not a typo)
1/3 C flour
2 T canola oil
1. Defrost and dry the tilapia loins
2. Mix the next eight ingredients in a food processor until the largest pieces are no larger in diameter that a Monopoly house (not a hotel - don't get crazy)
3. Pour the corn chip mixture onto a plate and smooth out
4. Pour the flour onto a separate plate and smooth out
5. Mix the egg and V8 or milk together and pour onto a separate plate.
6. Heat the oil in a frying pan over med-high heat
9. Roll the loins over and cook for another four to six minutes, or until fish flakes easily when pressed with a fork.
I paired mine with sauteed onions and red peppers cooked with cayenne pepper and hot sauce - separated for the sake of the child. It would also be good with pico de gallo or mango salsa, or used as the fish in fish tacos.
*It was a little bit - but no more than 6% - because of the word loins.