Thursday, January 2, 2014

Pan Seared, Spicy Tilapia

 So I did say in my "About Me" section that I do occasionally cook fish--when coerced--so  I figured I should prove it to you!

I really dislike seafood unless it's white fish that's thickly battered and loaded with vinegar and tartar sauce (so the fish is basically masked!). But nonetheless, a true cook must be  able to cook all foods, and know how they are supposed to  taste. Tilapia--like most all fish--doesn't really taste like much on its own, so you can add your own  flavors to it. In this recipe I flavored it Cajun style. It's a little spicy but full of flavor--and of course it has a nice thin and crispy outer layer. Follow the cooking directions carefully to avoid crumbling the fish or overcooking it.

I served Josh's with rice and broccoli and a side of lemon.

Ingredients: Serves 4
-4 tilapia filets (if frozen, defrost in a bowl of warm water)
-1/4 cup of milk
-1/2 cup of flour
-2 tsp. salt
-1/8 tsp. of mustard powder (I use Coleman's because it's the best)
-2 Tbsp. Old Bay seasoning
-2 Tbsp. Cajun seasoning (whatever type you prefer--or just use more Old Bay)
-4 Tbsp. butter

 Combine all of your spices together with the flour.

 Pat your fish dry and dip them in milk.

Next, pat them into the flour mixture, making sure the fish is covered all over.

Next, heat up your pan to medium, and when your feel the heat radiating, add 2 tablespoons of butter. Once it's all bubbling and sizzling, carefully slide two of the fish into the pan. Make sure they have enough room to breathe!

Let them sizzle away for about 3 minutes, until you see white start to come creeping around the rims (meaning that the bottom is cooked through). Using your widest spatula, carefully slide it under the whole fish and gently flip it onto the other side. These are NOT chicken breasts, so you can't just man-handle them around. Once these two fish are cooked, place them on a paper towel while you cook the other two.

Serve with your  choice of side and a drizzle of lemon.


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