Crusted Tilapia Recipe
Lisa Fain
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4 6-ounce tilapia fillets
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 garlic cloves, minced
Preparation
Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
Sprinkle lime juice on either side of fish, then season both parties with salt and pepper. Stir together tortilla chips and cayenne over a plate. Beat egg in a very bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
Bake for 15-17 minutes, or until fish flakes.
While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.
Reprinted with permission from The Homesick Texan's Family Table by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by Ten Speed Press (April 1, 2014). All rights reserved. No thing excerpt can be reproduced or reprinted without permission in some recoverable format from the publisher.
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Reviews
A great, quick recipe in case you are in the mood for just a fish dish. The sauce was outstanding! I added some extra seasoning and it also came out well. The only thing I wasn't in love with was that I thought the fish tasted almost entirely of tortilla chip; it is always good if there is a way to reveal more flavor.
jakeusurungus from Lafayette, LA /
yegor2 /
I made this dish utilizing blue corn tortilla chips which obviously created a difference because both my daughter and myself thought it was quite satisfying for this kind of easily prepared dish.Additionally th e mayo was ostentatious and paired well using the texture and flavor from the fish.I will be definitely causeing this to be again inside the near future.
For those that found this bland, this recipe provides a promising start, however you need to take the taste further... after chucking the tortilla chips from the food processor, I added lime juice (a goodly squeeze), some lime rind (finely zested), chile powder, powdered cumin, and powdered coriander, a little more salt, some pepper, a finely chopped jalapeno pepper, and several chopped fresh coriander. Whizzed this into a nice coarse mixture. The chips stayed pretty crispy when cooked! We didn't bother together with the tartar sauce.
JeffV64 from Louisville, KY /
kateberman from Pasadena, CA /
barbiq from East Central Illinois /
ajsjrj /
hhughes /
A Cook from New York, NY /
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