Thursday, June 26, 2014

  • 6 tilapia fillets, defrosted if frozen
  • 2 eggs
  • 4 teaspoons dijon mustard
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • lemon for serving
  • Coating
  • 1 1/2 cups Panko Bread Crumbs
  • 1 cup cornflake crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon each salt & pepper
  1. In a small bowl, combine eggs, dijon mustard & water. Mix well and set aside.
  2. In a shallow dish, combine all of the coating ingredients.
  3. Dip each tilapia fillet into the egg mixture and then into the crumb mixture. Be sure to press the crumbs into the fish and make sure it's completely coated.
  4. Once all of the fillets are coated, preheat an electric griddle (you can do this on the stovetop if you prefer) to high. Melt the butter & olive oil on the griddle.
  5. Place the coated fish fillets on the griddle, and cover with an inverted pan and cook for 3 minutes. Flip the fish, cover again and cook an additional 3 minutes.
  6. Serve with fresh lemon slices.

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