21st
October
2008
Instant Mashed Potato-Crusted Tilapia
posted in seafood recipe |
Ingredients:
Instant Mashed Potato-Crusted Tilapia
- 1 cup buttermilk
- 4 x 6 oz tilapia fillets
- salt and pepper
- 1/3 cup canola oil
- 2 cups instant mashed potato flakes (note: not all instant mashed potatoes come as “flakes”)
- 1/4 cup prepared horseradish
- 1/4 cup ketchup
Directions:
- Marinate fish in buttermilk for 15 minutes. Discard buttermilk and season fish with salt and pepper.
- In a sauté pan over medium high heat, add canola oil.
- Place potato flakes on a plate. Pat both sides of the fish down in potato flakes, then transfer to pan when oil is hot. Fry fish for approximately 4 minutes on the first side and 3 minutes on the second side, or until golden brown.
- In a small bowl, mix horseradish and ketchup. Transfer to a squirt bottle.
- Use horseradish/ketchup mixture to paint flames on tilapia.
 Tilapia Fillet – $ 4.99 Costa Rican tilapia, commonly known as St. Peters fish, is rapidly gaining popularity in the United States. And it is no secret why – their meat is white, firm, moist, mild and -most of all – mouthwatering. Our Costa Rican tilapia fillets are farm raised. Costa Rican tilapia fillets are versatile and great broiled, grilled, poached, fried, blackened and make a scrumptious addition to fish soups. Tilapia fillets are often used as alternatives to recipes requiring sole, haddock, flounder, sea bass and sole. |
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