This week for CEiMB we were hosted by Rainforest Recipes and what a great recipe choice she picked. The bread crumbs were super crunchy and the fish was tender and flaky. I toasted the bread crumbs the night before (to save time) and left them sitting out all day today for an extra crispy crust.
- 4 slices whole-wheat bread (1-ounce each)
- Cooking spray
- 1/2 cup whole-wheat flour
- 1 teaspoon salt
- 2 Tbsp Creole or fish seasoning
- 1/8 teaspoon freshly ground black pepper
- 1 pound tilapia fillets
- 2 eggs, beaten to mix
Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat. Add 1 Tbsp seasoning of your choice.
Preheat the oven to 400 degrees F.
Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, 1 Tbsp seasoning, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.