Friday, May 20, 2011

Pan Fried Tilapia

5-6 tilapia fillets
1 c flour
2-2.5 c panko bread crumbs
1 egg 
1 c milk (or 1 c buttermilk and no egg)
Old Bay seasoning
salt & pepper
vegetable oil (I like canola)

Preheat oil in a large skillet. I like 1/4" - 1/2" inch in the bottom of the pan, depending on how thick the fish fillets are. The thinner the fillet, the less oil you'll need. You'll want three shallow bowls or pie pans-- one for each step of the breading process. One with the flour (and some salt & pepper), one with the egg & milk (and some salt & pepper), and one with the bread crumbs (with salt & pepper, plus 1-2 tbsp Old Bay Seasoning to taste). Dredge each fillet in the flour, dip it in the milk, then cover it with the bread crumbs, pressing a little to make sure they adhere. Let them rest on a plate about 5 minutes before cooking. When the oil is ready (put a little bit of flour or breadcrumbs in to test, if they sizzle it's ready) add the fish fillets a few at a time and cook 2-3 minutes on each side, until they're golden colored and the fish is cooked through. Drain on a paper towel-lined plate.

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