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Spicy Mexican Fish
Crowd-Pleasing Seafood
Prep time:
10 minutesCook time:
8 minutes“An egg and garlic batter, a spicy cornmeal breading and a topping of pico de gallo all enhance this mild-tasting white fish.”
Ingredients
Serves 4
- Juice from 1 lime (about 2 tbsp.)
- 4 boneless, skinless tilapia filers (about 4 oz. each)
- 1 tbsp. coarse salt
- 1 tbsp. garlic powder
- 1 tbsp. black pepper
- 3 tbsp. ground cumin, divided
- 2 large eggs
- 1 tbsp. minced garlic
- 3 cups cornmeal
- 3 tbsp. vegetable oil
- 1 cup pico de gallo
Directions
1
Squeeze the lime juice evenly over the tilapia fillets. Combine the salt, garlic powder, pepper and 1 tbsp. cumin in a small bowl. Sprinkle the salt mixture over the tilapia.
2
Combine the eggs, 3 tbsp. water and the minced garlic in a shallow dish. Mix well. Combine the cornmeal and the remaining cumin in another shallow dish. Mix well.
3
Heat the oil in a large nonstick skillet over medium-high heat. Dip the tilapia in the egg mixture. Place the tilapia in the cornmeal mixture, turning to coat.
4
Add the coated tilapia to the skillet, in batches if necessary. Cook until golden, about 4 minutes on each side. Place the tilapia on serving plates and top with the pico de gallo.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Any boneless white fish filets, such as haddock or sole, may be substituted for the tilapia.
Serving Suggestion
Serving Suggestion
Serve this zesty breaded tilapia with guacamole on the side, black beans and rice and a tossed green salad.
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