 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Excellent balance of flavors and super easy. Great flavor without the smoke from high heat blackening. No need to heat a cast iron skillet to surface temps of the sun for this one. You can use your non stick pan on medium. Not a true blacken but exceptional flavor just the same. I recommend using Emerils Essence for the creole seasoning. Got this little treasure from a package insert of tilapia fillets. Ingredients:
4 -6 tilapia fillets |
1/2 cup all-purpose flour |
2 tablespoons creole seasoning |
milk, enough to cover fish |
1 tablespoon canola oil or 1 tablespoon vegetable oil |
Directions:
1. Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
2. Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
3. When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
4. Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
5. Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
6. Sprinkle with desired salt once on plate and enjoy.
|
|