Gabby / July 8th, 2012
Our latest cooking spree has been prompted by the arrival of 5 lb. of fish, all of which must be cooked within 7 days. There is so much salmon and tilapia that the mild worry has arisen that we may get tired of eating fish. Thus the plan is to find various recipes and hide the fact that we’re living off of tilapia and salmon for the immediate future.
This recipe was particularly worrisome. For starters, milanesa is generally used with chicken, beef, or eggplant and I greatly enjoy the chicken milanesa.
But the majority of my apprehension arose from the fact that milanesa involves deep-frying the food. You see, the entirety of my experience with any type of fried or deep-fried food come from the state fair. Which I haven’t been to in 3 years. And where I only ate funnel cake and avoided the the deep-fried oreos, coke, etc.
Naturally by the time I began to question my deep-frying abilities I was fairly set on having milanesa tilapia. I decided that the safest way to deep-fry fish was to use a stew pot in order to minimize oil spray around the pot. While it was certainly effective in keeping the stove top cleaner, there was much yelping as Tonks and I tried to flip the fish while avoiding the popping oil.
The tilapia was delicious, but I’ll admit that I quickly followed the fish with salad in an attempt to improve my health karma.
adapted from smitten kitchen
4 Tilapia Fillets
1/2 cup Flour
3/4 cup Bread Crumbs
1/4 cup Grated Parmesan
Set up three breading plates. Place flour in the first, the beaten eggs in the second, and the bread crumbs and parmesan in the third. Take each of the tilapia by turn and coat them in flour, eggs, and finally the bread crumbs and parmesan mix. Season the tilapia with salt and pepper and refrigerate for at least an hour.
Pour about half an inch of oil into your pan and heat it to medium-high. When the oil begins sizzling, cook the tilapia on both sides until they are golden-brown and crispy (about 2-5 minutes per side).