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17,693 Posts
Discussion Starter #1
Nut-crusted tilapia

Recipe Description
Fishsticks never had it so good.​
Preparation Steps:
Finely chop nuts​
Level of Difficulty:
Time Needed:
30 minutes (+ 30 minutes standing time)​
3/4 c. plain bread crumbs
3/4 c. finely chopped nuts (I like pecans)
1/2 t. salt
1/2 t. garlic powder
1/2 t. black pepper
1 c. buttermilk
1/2 c. flour
4 tilapia fillets (6 oz each)
2 T. oil
4 lemon wedges​
Combine bread crumbs, nuts, salt, garlic powder, and black pepper in shallow dish. Pour buttermilk in a separate shallow dish. Pour flour onto a sheet of wax paper.

Rinse fillets in water and pat dry. Dredge fillets in the flour, then dip into buttermilk. Dredge again in nut mixture.

Place fillets on a rack and allow them to stand at room temp for 30 minutes.

Heat 1 T. oil in a skillet over med-high heat. Add two fillets, cook them about 3 min each side, until browned and the fish flakes when tested witha fork. Remove to platter. Repeat.

Serve with lemon wedges.​

27,948 Posts
Thank you thank you! I'll be trying this recipe next time I make fish.
Hubby would freak over the setting out at room temp thing though.

17,693 Posts
Discussion Starter #3
I agree, but it does help the coating stick better. Because it is cooked at med-high and eaten immediately afterward, I think it is pretty safe. The cooties may have started to multiply, but they wouldn't be at numbers yet to kill you. :) I think two hours is the magical number at which you are supposed to take things out of room temp and refrigerate.
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