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Corn Chip-Crusted Tilapia
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Cuisine: Kid-Friendly Main Dish
At Rodney Adkison's house, this fried fish has become a Monday night staple. "After a hectic day at work, I wanted a fast and tasty way to prepare the mild-flavored tilapia. I was snacking on corn chips before cooking dinner and got the idea to coat the tilapia with them."
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 large eggs
1 (5 1/2-ounce) bag corn chips
4 tilapia fillets
4 tablespoons butter, divided
Instructions:
In a shallow bowl, beat the eggs and one tablespoon of water to make an egg wash. Set aside.
Cut the corner from the bag of corn chips to allow air to escape and crush the chips in the bag with a rolling pin until they resemble fine bread crumbs.
Rinse the tilapia fillets with water and dip them, one at a time, in the egg bath, coating well. Place the fillet in the bag of crushed chips and cover with the crumbs.
Melt 2 tablespoons of the butter in a cast-iron skillet. Place two fillets in the hot butter, cover with a tight lid and cook for 5 minutes. Flip the fillets and cook uncovered for about 3 minutes or until golden brown and crisp. Wipe the pan clean with a paper towel and add the remaining 2 tablespoons of butter. Repeat with the remaining 2 fillets.
Cut the corner from the bag of corn chips to allow air to escape and crush the chips in the bag with a rolling pin until they resemble fine bread crumbs.
Rinse the tilapia fillets with water and dip them, one at a time, in the egg bath, coating well. Place the fillet in the bag of crushed chips and cover with the crumbs.
Melt 2 tablespoons of the butter in a cast-iron skillet. Place two fillets in the hot butter, cover with a tight lid and cook for 5 minutes. Flip the fillets and cook uncovered for about 3 minutes or until golden brown and crisp. Wipe the pan clean with a paper towel and add the remaining 2 tablespoons of butter. Repeat with the remaining 2 fillets.
Notes:
Adkison prefers tilapia but almost any firm-fleshed fish would be fine.
Nutrition:
Per serving: 462 calories (percent of calories from fat, 58), 28 grams protein, 21 grams carbohydrates, 2 grams fiber, 30 grams fat, 191 milligrams cholesterol, 401 milligrams sodium.
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