February 18, 2011

Crispy Breaded Tilapia with Classic Tartar Sauce

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A healthy lifestyle always involves fish, fish and more fish. Now I can eat sushi and shellfish all day long because the tastes are so fresh and they always come with some kind of delicious dipping sauce like melted butter, soy sauce or my favorite spicy mayonnaise, but fishy fish is something that I had to train my palate to like. Not anymore.

I found so many fun and new ways to whip up different fish dishes without taking away from it's healthiness...but of course I had to add a dipping sauce for that extra pow or flavor. The more and more I cook the more I am understanding and possibly even giving a little more credit to these professionals that put together food pairings and wine pairings, because you know what, they are on to something.

My favorite thing about this dish is the warm breaded crunch of the Tilapia with the cool relishy tarter sauce that creates such a mmmmmm pow taste. You have to try it.
Crispy Breaded Tilapia with Classic Tartar Sauce
Photos by A Healthy Jalapeno
Original recipe by: Fine Cooking

Ingredients

1/2 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. sweet pickle relish or dill pickle relish
2 Tbs. minced fresh flat-leaf parsley
1 Tbs. capers, drained, rinsed, and chopped
2 tsp. fresh lemon juice
2 large eggs
2 cups fresh breadcrumbs
Salt and black pepper
4 skinless tilapia fillets (about 4 oz. 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°F. Line a baking sheet with paper towels and set aside.
In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate.
Line up two wide shallow dishes. Put the eggs lightly beaten in one and put the breadcrumbs in the other. 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 cook the remaining two fillets.
Serve immediately with lemon wedges and the tartar sauce.

Enjoy!

2 comments:

Mary said...

Laura, this really looks delicious. I really love the food and recipes you feature on your blog. You're a step ahead of the crowd. I hope you have a great weekend. Blessings...Mary

Laura Jeanne said...

Mary, I can't thank you enough for reading through my blog, your comment comes highly appreciated as I know how hard you must work in creating such a inspiring blog yourself, so thank you very much for your kind words of encouragement.
I look forward to continually following what delicious dishes you come up with next.
Have a great week :)
Laura