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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I have put this together after experimenting with several ways to achieve what I wanted. It makes a wonderful herb crunch on the fish and could be used on other types of fish as well. Ingredients:
2 -4 tilapia fillets |
1/2 cup all-purpose flour |
1 tablespoon creole seasoning |
1 tablespoon garlic powder |
2 teaspoons dried thyme |
1 tablespoon dried parsley flakes |
1 tablespoon dried basil |
1 -2 teaspoon cayenne pepper (your choice) |
1/4 teaspoon black pepper |
1 teaspoon salt |
2 tablespoons canola oil |
buttermilk, enough to cover fish |
Directions:
1. Combine all spices/dry ingredients in a bowl and mix well.
2. Cover fish with buttermilk approximately 1 hour prior to cooking.
3. Spread the spice mixture onto a flat plate.
4. Press the fish fillets firmly into the spices, coating both sides.
5. Heat the oil until almost smoking in a large heavy skillet. (I use a large electric skillet set at 350 deg.).
6. Cook the fish about 3 minutes on each side for fillets less than 3/4 inch thick. Increase time slightly for thicker fillets.
7. Serve with lemon wedges. We like stone ground grits with our fish in lieu of potatoes.
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