Ingredients with Measurements:
- 4 tilapia fillets
- 1 cup all-purpose flour
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 2 eggs
- 1 cup breadcrumbs
- 1/4 cup vegetable oil
- Lemon wedges, for serving
Special equipment needed:
- Large skillet
- Mixing bowls
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the flour, lemon pepper seasoning, salt, paprika, and cayenne pepper.
2. In another shallow dish, whisk together the milk and eggs.
3. In a third shallow dish, place the breadcrumbs.
4. Dip each tilapia fillet into the flour mixture, shaking off any excess.
5. Next, dip the fillet into the egg mixture, making sure it is fully coated.
6. Finally, coat the fillet in the breadcrumbs, pressing down gently to ensure the breadcrumbs stick.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Once the oil is hot, add the tilapia fillets to the skillet, cooking for 3-4 minutes on each side or until golden brown and crispy.
9. Remove the fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
10. Serve the lemon pepper fried fish with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 2g
Cholesterol: 120mg
Sodium: 700mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 2g
Protein: 27g
Substitutions for ingredients:
- Tilapia fillets can be substituted with any white fish fillets.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add a tablespoon of grated parmesan cheese to the breadcrumb mixture for added flavor.
- Use panko breadcrumbs for a crunchier texture.
Tips and tricks:
- Pat the fish fillets dry with a paper towel before coating them in the flour mixture to ensure the coating sticks.
- Do not overcrowd the skillet when frying the fish, as this can cause the temperature to drop and result in soggy fish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lemon pepper fried fish on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges, fresh herbs (such as parsley or cilantro)
Pairings:
- Roasted vegetables
- Garlic mashed potatoes
- Coleslaw
Suggested side dishes:
- Roasted asparagus
- Garlic green beans
- Sweet potato fries
Troubleshooting advice:
- If the coating is not sticking to the fish, try patting the fish dry with a paper towel before coating it in the flour mixture.
- If the fish is not crispy, make sure the oil is hot enough before adding the fish to the skillet.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Fried fish has been a popular dish for centuries, with variations found in many different cultures. Lemon pepper seasoning is a relatively new addition to the dish, first appearing in the 1950s.
Flavor profiles:
The lemon pepper seasoning adds a tangy and slightly spicy flavor to the crispy fried fish.
Serving suggestions:
Serve the lemon pepper fried fish as a main dish for lunch or dinner.
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