Post by ishmael on Oct 13, 2021 17:07:16 GMT -5
This is really good and filling.
Ingredients
1 ¼ cups pecans (don’t need this much for two filets, but paper towel the pecans when shred to get rid of the oil)
¾ cup panko bread crumbs (used Pepperidge Farm Herb stuffing, for the additional flavor)
4 teaspoons garlic powder
4 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
Or
2 table spoons Italian seasoning
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
2 eggs (1 egg for two filets, but beat it well)
1 tablespoon water
½ cup all-purpose flour (sift it!)
2 6-8 ounces tilapia filets
2 tablespoons butter
2 tablespoons vegetable oil
Lemon wedges
Directions
Step 1
In the food processor, grind pecans until they resemble coarse meal. In a shallow dish combine ground pecans, panko, garlic powder, paprika, salt, thyme, oregano, cayenne pepper, and black pepper.
Step 2
In a second shallow dish, place flour. In a third shallow dish, beat together eggs and water.
Step 3
Pat tilapia fillets dry and dredge them in the flour mixture, shaking off any excess. Dip fillets in the egg mixture and then dredge in the pecan and bread crumbs mixture, pressing the coating onto the fillets.
Step 4
In a large nonstick skillet heat the butter and oil over medium heat. Place two filets in skillet and cook 4 to 6 minutes per 1/2-inch of thickness or until flesh is opaque and flaky, turning once halfway through cooking time. (use the red skillet next time, at 5)
Step 5
Repeat with remaining filets. Serve with lemon wedges.
Ingredients
1 ¼ cups pecans (don’t need this much for two filets, but paper towel the pecans when shred to get rid of the oil)
¾ cup panko bread crumbs (used Pepperidge Farm Herb stuffing, for the additional flavor)
4 teaspoons garlic powder
4 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
Or
2 table spoons Italian seasoning
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
2 eggs (1 egg for two filets, but beat it well)
1 tablespoon water
½ cup all-purpose flour (sift it!)
2 6-8 ounces tilapia filets
2 tablespoons butter
2 tablespoons vegetable oil
Lemon wedges
Directions
Step 1
In the food processor, grind pecans until they resemble coarse meal. In a shallow dish combine ground pecans, panko, garlic powder, paprika, salt, thyme, oregano, cayenne pepper, and black pepper.
Step 2
In a second shallow dish, place flour. In a third shallow dish, beat together eggs and water.
Step 3
Pat tilapia fillets dry and dredge them in the flour mixture, shaking off any excess. Dip fillets in the egg mixture and then dredge in the pecan and bread crumbs mixture, pressing the coating onto the fillets.
Step 4
In a large nonstick skillet heat the butter and oil over medium heat. Place two filets in skillet and cook 4 to 6 minutes per 1/2-inch of thickness or until flesh is opaque and flaky, turning once halfway through cooking time. (use the red skillet next time, at 5)
Step 5
Repeat with remaining filets. Serve with lemon wedges.