09 January 2009

Cornflake-Crusted Tilapia

As promised, here is the recipe for our dinner tonight:
Cornflake crusted tilapia, loaded mashed potatoes and peas

Cornflake-Crusted Tilapia
(Rachael Ray YUM-O, The Family Cookbook)

2 cups cornflake crumbs
1 tsp. dry mustard
1/2 tbls. ground coriander
1/2 tbls. paprika
4 tilapia fillets
2 tbls. olive oil
******
In a shallow dish, combine the cornflake crumbs, dry mustard, coriander and paprika. Season the tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs. Preheat a large nonstick skillet with the olive oil over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.


This was very good! We all four enjoyed it and there were no leftovers! I had never cooked with coriander before and was curious how it would be, but even though it has a very strong scent the flavor was not over-powering at all. If you like a nice mild fish with a crunchy coating, you will like this!

4 comments:

char72 said...

I know I would like this. We eat tilapia a lot. Usually I roll it in corn meal and fry it. Thanks for the recipe. You started blogging about the same time I did. I have really enjoyed it too. You're right. It is definitely addictive. I think it is a good addiction though.
Charlotte

Michelle M. said...

Yum! I have some flounder fillets that would be great for this recipe! Thanks for sharing!

Betsy said...

Yum! Looks so crispy! I like coriander!

Kayren, Pink Daisy Girl said...

That looks really good. I printed it off! I'm not sure if I've used coriander or not. The fact that I don't know probably means I haven't.

We like tilapia, mahi mahi, halibut, and fried catfish at our house. Oh, and salmon. We can usually find big bags of at least one of those at Sam's. We will use tilapia when we can't find mahi mahi.