Fried Tilapia
Published:
May 14, 2009
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Photo credit: Maria/Flickr
This recipe was provided by Will Allen, founder and CEO of the Growing Power National Training and Community Food Center in Milwaukee. Feeding an estimated 10,000 people from urban farms in Wisconsin and Illinois, Growing Power combines aquaculture and agriculture to provide fish and fresh vegetables to communities living in urban food deserts. The program works in a closed loop by collecting waste from tilapia to serve as fertilizer for the produce.
Serves 2 to 6; can be accompanied by Stir-Fried Collard Greens.
Ingredients
1 whole 1- to 1½- pound tilapia per person (lake perch can be substituted)
6 eggs
1 cup milk
Cornmeal
Flour (and/or bread crumbs)
Canola oil
Method
Scale and clean fish. Mix 6 eggs with milk in a large bowl. Soak fish in egg-and-milk mixture for 10 to 15 minutes. Mix cornmeal and flour in equal portions (for extra crispiness, you can use bread crumbs and flour—or all three). Roll fish in cornmeal-flour mixture, shaking off excess. Heat ½ inch canola oil in a large cast-iron skillet. Fry fish over medium heat for 10 minutes (5 minutes on each side).
Learn More:
Recipe: Stir-Fried Collard Greens
