I will cut my kids portions into strips, like 'fish sticks' -- but
they're healthier fish sticks! They love them.
Crispy Fillet of Fish with Cream of Wheat Coating |
4 |
|
filets of Tilapia or Flounder |
1 |
cup |
beer of choice |
1 |
cup |
cream of wheat, not instant |
2 |
tsp |
kosher salt |
1/2 |
tsp |
cayenne pepper |
1/2 |
tsp |
ground white pepper |
1/4 |
cup |
extra virgin olive oil, amount varies |
|
|
Tartar Sauce (optional) |
|
|
1 |
Place tilapia in a zip lock plastic bag, pour the beer it the bag. Close and refrigerate about 15 - 20 minutes before coating. |
2 |
Mix the cream of wheat with salt and peppers, place in a shallow dish (for coating fish) and set aside. |
3 |
To coat each filet, remove the fish from the beer (discarding the beer) and coat each fillet on both sides with cream of wheat mixture. |
4 |
Cooking option 1: Pan-Fry in olive oil until cooked through and golden brown. (about 3 minutes on each side, depending on the thickness of the filet.) |
5 |
Cooking option 2: Place coated files on a Silpat or parchment paper, spray with olive oil and roast at 425 degrees until done (about 15 minutes, depending on the thickness of the filet.) |
6 |
Serve warm with a dollop of tartar sauce on the side. Perfect served with rice pilaf or brown rice and string beans. |
|
Servings: 4
Yield: 1.00 each |
Recipe Type: Main Dishes |
