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!