Crispy Tilapia Sticks Food
CRISPY TILAPIA
Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.
Provided by Rita1652
Categories Tilapia
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper fish.
- Dust fillets with 1/3 cup of flour.
- Mix egg with buttermilk in one bowl.
- Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
- Dip all floured fish into egg then flour mixture.
- Heat oil medium-high in large pan.
- Fry, turning after 2 minutes on each side.
- Salt as soon as you take out of pan.
- Should be done in three batches.
CRISPY BREADED TILAPIA
Steps:
- Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
- Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
- Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 87.8 mg, Fat 10.4 g, Fiber 0.1 g, Protein 26.9 g, SaturatedFat 1.4 g, Sodium 1478 mg, Sugar 0.3 g
CRISPY DILL TILAPIA
Every week I try to serve a new healthy fish. With its fresh dill and delicious panko bread crumb herb crust, this dish with mild tilapia is a winner. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Toss together first 5 ingredients., Place tilapia in a 15x10x1-in. baking pan coated with cooking spray; brush with lemon juice. Top with crumb mixture, patting to help adhere., Bake, uncovered, on an upper oven rack until fish just begins to flake easily with a fork, 12-15 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 251mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic exchanges
PANKO-CRUSTED TILAPIA STICKS
These are not your typical "fish sticks". They taste so much better than the processed frozen variety, plus there are no preservatives or artificial ingredients! These Tilapia Sticks turn out moist on the inside and delightfully crispy on the outside and are sure to please both parents and kids. Serve as-is or with your choice of dipping sauce.
Provided by MarthaStewartWanabe
Categories Tilapia
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
- Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
- In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper.
- Lightly coat a medium-sized baking pan with cooking spray.
- Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
- Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
- Allow to cool slightly, serve and enjoy!
CRISPY TILAPIA FISH TACOS WITH SLAW
Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.
Provided by Jesse San Juan
Categories Mexican Fish Tacos
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
- Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
- Heat 1 1/2 inches oil in a deep pot over medium heat.
- While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
- Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
- Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
- To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.
Nutrition Facts : Calories 973.5 calories, Carbohydrate 56.8 g, Cholesterol 62.5 mg, Fat 70.3 g, Fiber 6.1 g, Protein 31.2 g, SaturatedFat 10.1 g, Sodium 914.2 mg, Sugar 5.3 g
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