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)
(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.
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!
Comments
Charlotte
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.