Cornflake-encrusted Tilapia

Cornflake-encrusted Tilapia

Tilapia Triangles and Trapezoids
(Serves 4-6)

2 cups cornflakes
2 eggs
3 Tbsp milk
2 Tbsp olive oil
3 Tilapia fillets (about  1 1/4 lbs.)
1 Tbsp. Emeril’s original essence seasoning, or a mixture of 1/2 tsp. salt and 1/4 tsp. each of pepper, paprika, garlic powder
Lemon wedges

1. Pour cornflakes into a Ziploc bag, seal and crush flakes well.  Pour cornflake “crumbs” onto a plate.
2. Crack eggs into a shallow dish or wide shallow bowl and beat together with milk until well blended.
3. Pour olive oil into a frying pan and heat over medium-low heat.
4. Sprinkle or rub each fish fillet with some seasonings on both sides.
5. Dip fillets into egg wash and then dredge in cornflakes and immediately place in hot oil in frying pan.
6. Cook fish roughly 4 or 5 minutes per side or until golden brown and white and flaky on the inside (not translucent.)

Cut into triangles, trapezoids, quadrilaterals or other shapes! Serve immediately alongside some colorful vegetables and roasted potatoes.  Watch your loved ones enjoy their fish without a fuss.

About Susan Greeley
Helping others achieve optimal health through good nutrition and lifestyle, Susan Greeley promotes wellness through diets rich in healthy, wholesome foods. She counsels clients in her own private nutrition practice and works as the staff nutritionist for a YMCA.

Comments

One Response to “Cornflake-encrusted Tilapia”
  1. Keri Rafter says:

    Susan,
    I have never liked tilapia until now! This recipe was a hit with the kids too.
    So delicious and so easy. Thanks for the great recipe. I am going to try your BBQ chip salmon next.
    Can’t wait.

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