I have a confession. I adore fried fish. I think it comes with growing up Catholic. But it seems that now, or at least around here, it is difficult to find a good old fashioned fish fry. I suppose I could fry my own, but I’m not a big fryer. Not for health reasons, silly, I just don’t like how greasy my stove gets.
So, I was willing to give Cuisine at Home’s Crispy Tilapia Strips a try. I didn’t really have high expectations, but I was pleasantly surprised. The fish was soft and moist, the crust crispy (not as crispy as fried, but still pretty darn good). My broiler was on the fritz, and by on the fritz, I mean that it takes forever to heat up and kick on, so that by the time it did, I was tired of waiting. I’m sure if you try this, you’ll get a much more even and prettier crust.
Crispy Tilapia Strips
- 1 lb tilapia, cut into 1 inch strips
- 1/4 cup mayonnaise
- 2 lemons, cut into wedges
- 2 T. all-purpose flour
- 1 cup panko bread crumbs
- 2 T. extra-virgin olive oil
Preheat the oven to 450. Season the fish with salt and pepper. Mix the mayo with juice from 2 lemon wedges (about 2 tablespoons).
Place the mayo mixture, the flour, and the panko on 3 separate plates. Dredge the fish in flour, then in the mayo mixture, then in the panko. Place the fish on a baking sheet drizzled with a little oil.
Bake until the fish feels firm about 8 minutes. Then broil until browned about 1 minute. Serve with tartar sauce and remaining lemon wedges.
P.S. No snow day for us today! No, Mr. Snow just had to wait and come in mainly tonight. Snow on a Friday night/Saturday – completely wasted. A mere 24 hours earlier and I would be smiling big right now.