Thursday, August 19, 2010

Cornmeal crusted tilapia

I wanted a nice crispy fish to fill my tortillas last night.  I love fish tacos, we all do.  This was a really simple way to get a crispy crust too.

Tilapia fillets, soaked in almond milk
1/2 cup quinoa flour
1/2 cup cornmeal
pinch of salt

Heat oil of choice in a large pan.

Remove fillet from the almond milk, allow excess to drip off.  Coat in the flour and cornmeal combo.  Pan fry, about 4 minutes per side. 

Remove to a plate with a paper towel to absorb any excess oil.

I served these with refried, homemade black beans, warm corn tortillas with diced tomatoes, fresh cilantro and lemon wedges and an amazing raw kale salad...recipe to follow!

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