Share this Recipe!
The Art of Refreshment with Mighty Leaf Iced Tea

Connect with Betty on Facebook

GourmeBetty on Facebook



Tilapia with Cream of Wheat

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

 

 

 

Please note regarding baking recipes: not many of my instructions call for "greasing the pan" or using non-stick spray. The Silpat and Silicone Bakeware which I use do not require additional grease. If you're using a traditional baking pan or sheet, you must either apply butter or spray with non-stick spray. Please contact me with any questions.