Parmesan Tilapia

I have at least a dozen of my favorite recipe books sitting on my kitchen countertop for easy access. Considering between these books are at least a thousand meal ideas and inspirations, you would have found silly how I was going back and forth last night from freezer, fridge to pantry deliberating on what’s for dinner. Duh! Homer, flip those pages.

 

 

After much unnecessary thought, I finally decided on and thawed two tilapia fillets. Although preparing like usual these fillets with garlic black bean sauce seemed easiest, I was certain my stomach could not handle additional assault. You see, I have a weak constitution and the night before, my bestfriend and another friend visited me at home and decided between them that my collection of these were not meant for display but for that evening’s enjoyment.

 

 

Mind you, alcohol and I don’t mix well. Lemme one sip, I am irrational and demanding a fist fight. Half a glass, I am atop tables a-dancing and a-singing “I will Survive”. Half a bottle, I am sloped on my sofa like her.

 

 

Seeing both of them, though, giggling and libating through my liquor bottles, made me concede to 2 tablespoons (ok, ok, maybe more) of rum with my diet Coke. And boy! Did my GERD go on overdrive! So, forget spices for awhile…good thing as these parmesan tilapia fillets were the bomb!

 

Makes 2 Servings

Ingredients

2 tilapia fillets
1/2 cup Japanese panko bread crumbs
1/4 cup Parmesan cheese
1/8 tsp red pepper flakes
1/2 tsp flat-leaf parsley, finely chopped
1/8 tsp granulated garlic
1 egg, beaten
1/4 cup flour
salt and pepper
frying oil

Procedure

Wash tilapia fillets and pat dry. Season lightly with salt and pepper. Set aside.

In a bowl, combine panko bread crumbs, Parmesan cheese, granulated garlic, red pepper flakes and chopped parsley.

In another bowl, dredge fish in flour and then, in another bowl, dip in beaten egg. Finally, roll in bread crumbs to fully coat.

In a pan, heat enough oil for deep-frying, a round 1-inch high. Fry breaded fish tilapias until golden brown and flakes easily. Drain on paper towels and serve hot with dressing of choice.

P.S. As an alternative to deep-frying, lightly brush melted butter on a oven-proof dish, arrange fillets on a single layer, drizzle top with additional melted butter, and bake in a 400 F until golden brown and flakes easily. You can also pan-fry these tilapia fillets in 3 to 5 tbsps oil, around 3 to 4 minutes on each side.

P.S. Again: If you don’t hear a fresh recipe from me in two weeks, it is probable my bestfriend wrung my neck and stewed me for dinner for posting that photo of hers on www.

 

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