Tuesday, July 12, 2011
I was very happy with how this recipe turned out. The fish turned out very crispy and flavorful without tasting too heavy and fried. I cooked it in three batches and realized after the first batch that it's important to make sure to add enough oil so the breading gets nice and crispy. This wound up being three meals worth of food for a very reasonable price.
The original recipe suggests making a lemon garlic mayo on the side. I decided to mix it up a bit and make a sriracha mayo dipping sauce. This was a simple blend of mayo and sriracha hot sauce, but it was absolutely delicious. I highly recommend it.
For the tilapia:
2 pounds tilapia fillets (I cut the recipe in half since I was only cooking for one.)
1 cup all-purpose flour
3 eggs, beaten
2 cups panko (Japanese bread crumbs)
Freshly ground black pepper
1 lemon, cut into wedges
For the sriracha mayo:
Three tablepoons mayonnaise
One tablespoon sriracha
1. Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.