Tilapia is always one of my easy, quick but healthy weeknight meals that I fall back on multiple times a month. It’s an inexpensive fish, with a mild taste that can be used in multiple applications, but somehow I always end up cooking it the same way – either with a simple cornmeal crust, sautéed in a white wine and lemon sauce or as fish tacos.
This time around, with a little boost of inspiration from the #citruslove blog hop theme for January, I changed things up.
Oh, wait… What is a blog hop you ask? I was curious too when I first came across similar hastags on twitter in December. Doing a little detective work, I traced the source to The More Than Occasional Bakers blog.
She plus multiple other host blogs, pick a theme for each month and it is up to us, various food bloggers to decide what to make with that months theme. After our post is up, we share our #love on twitter and also on the hosts blog. It is a wonderful network to discover new blogs and recipes in this great big food blogging world of ours.
Back to the recipe – fried fish is delicious, but it is a once in a while treat. The tortilla chips end up giving you the crunch associated with fried fish but without the hassle and fat of deep frying.
2 Tilapia filets
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Zest from one lime
Juice from one lime
1/4 cup flour
1 1/2 cup crushed tortilla chips
In a small bowl mix together the cumin, chili powder, salt and cayenne pepper.
With a paper towel, dry the tilapia fillets and then season evenly both sides with the seasoning mixture.
In a bowl, beat the egg and lime juice.
Mix the lime zest and crushed tortilla chips together.
To set up the breading station, I prefer to lay wax paper down and pour the flour on one side, have the eggs in a bowl in the middle and the chips on the other. You are welcome to use the method you prefer.
Dust the tilapia with flour, the dip in the egg wash and finally press firmly into the tortilla chips, making sure that both sides are completely covered and the chips are adhering. Shake off any excess. Repeat with the additional filet.
Heat a frying pan over medium-high heat with a few tablespoons of canola oil until just smoking. Add the tilapia and cook until brown on one side. Flip and repeat. You may need to add more oil when you flip. It should take about 6-8 minutes total to cook.
Serve with additional lime wedges.