Monday’s lunch
To dissapate my boredom because of snow day today (we’re stuck at home), I’m going to write about what I made for lunch yesterday. One of the quickest lunches to make and not to mention tasty too. My hubby and son went home from walking in the park next to our home and I was so happy to see my son gobbled up his lunch to the end! I added rice pilaf and cooked corns for him because those are his favorite foods, while for us the adults, some green salads will suffice.
Crispy Breaded Tilapia with Classic Tartar Sauce
Serves 4
1/2 cup mayonnaise
2 tablespoons minced red onion
2 tablespoons sweet pickle relish or dill pickle relish
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon caper, drained, rinsed, and chopped
2 teaspoons fresh lemon juice
1/3 cup all-purpose flour
2 large eggs
2 cups fresh white breadcrumbs
Kosher salt and freshly ground black pepper
4 skinless tilapia fillets (about 4 ounces each)
Vegetable oil for the pan
1 large lemon, cut into wedges
Position a rack in the center of the oven and heat the oven to 200 degree F. Line a baking sheet with paper towels and set aside.
In a small bowl, stir together the mayonnaise, red onion, relisth, parsley, capers, and lemon juice. Cover and refrigerate.
Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it.
Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cooke the remaining two fillets.
Serve immediately with lemon wedges and the tartar sauce.
Source: Fine Cooking, April/May 2006
Hmm dingin-dingin bgini enak banget nih makan yg anget-anget, yg berkuah apalagi ya Mba..:-)
Comment by Andrie Anne — January 17, 2007 @ 8:24 pm
I am so glad you posted this recipe: I ahve tilapia in the freezer and could not figure out how I was going to fix it. Sounds delish!
You’re right, this fish dish tasted delish!
Comment by Helen — January 21, 2007 @ 12:37 am
hari ini syl bikin dada ayam yang di-fillet dan dibalut tepung lalu digoreng. tepungnya made in sendiri, mau ditulis resepnya, tapi selalu lupa, karena semuanya kira-kira aja resepnya. tepungnya perpaduan antara tepung terigu dan tepung beras plus other bumbu2.
seperti resep ikan ini, rasanya standard ya. pertama tepung terigu, kocokan telur dan tepung roti. biasanya resep sini gak kenal tepung beras
yang bikin enak, harus berasa garam & ladanya, dilumuri di ikan/dagingnya & juga tepung rotinya baru.
Comment by SyL — January 22, 2007 @ 6:56 am