Tilapia Fillets thawed 1 1/2 cups of seasoned bread crumbs 1/3 cup Parmesan cheese 1 teaspoon season salt I use Lawreys 1/2 teaspoon fresh cracked black pepper if available, or the canned pepper 3/4 cup of flour 2 eggs 1 cup of milk.
Put the flour on a plate and the breadcrumb mixture on another plate Mix eggs and milk like you would for french toast Dredge the fillets in the flour, then dip in the egg mixture, then the breadcrumbs Press firmly get a good coating on both sides Place on a foiled lined cookie sheet Bake middle rack in the oven at 375 for 12 to 15 minutes or until the fish flakes easily. If some of the fillets are thicker, they will need a minute or 2 longer in the oven If you would like to spice it up a tad, add 1/8th teaspoon cayenne red pepper in the egg mixture
Mix sour cream, mayo and ranch mix together. Roll dried fish fillets in mixture then roll in French fried onions. Bake 20-25 minutes at 350. The fish is done when it flakes easily.
1/4 cup Chopped shallots 3 tbl Fresh lemon juice 1/2 Lemon for zest 1/2 cup White wine 1/2 lb Soft unsalted butter Salt and pepper, to taste 4 Tilapia fillet, 7-oz, 1/2 cup Cajun Magic seasoning 1/2 cup Clarified butter
Saute the shallots for 1 minute in a saucepan. Add the lemon juice, lemon zest, and white wine. Reduce to half constantly whipping over low heat. Add the soft butter, a little at a time. Salt and pepper to taste. Set aside.
Put a cast iron skillet over high gas flame for at least a half hour before cooking so it is white hot. Dip the fillet pieces first in seasoning and then in clarified butter. Drop them in the white skillet. Cook for 2-1/2 minutes on each side. Serve with seasonal fresh vegetables and the lemon butter sauce.
Mix sour cream, mayo and ranch mix together. Roll dried fish fillets in mixture then roll in French fried onions. Bake 20-25 minutes at 350. The fish is done when it flakes easily.
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