Ingredients
-
4 - 6
-
1/2
-
2
-
-
1
-
-
-
-
-
-
-
-
-
-
Directions
5-Ingredient Blackened Tilapia, Excellent balance of flavors and super easy Great flavor without the smoke from high heat blackening No need to heat a cast iron skillet to surface temps of the sun for this one You can use your non stick pan on medium Not a true blacken but exceptional flavor just the same I recommend using Emerils Essence for the creole seasoning Got this little treasure from a package insert of tilapia fillets , This was easy, tasty, and FAST! I loved the fish It gives you all the wonderful spicy/crispiness of blackened fish without the mess and high calories I will definitely be making this again used regular blackening spices, but you could you any highly spiced mix that you like and get these wonderful results I also used a bit more oil, as my pan was a 12 cast-iron pan (Not exactly non-stick, but close ), Great way to prepare one of my favorite fish, Tilapia Loved the creole flavor and the ease of prep The only think I did different was after dredging in flour – returned to the milk to dip and then dredge in panko crumbs Gave a great added crunch
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Steps
|
1
Done
|
Place Fillets in Milk and Soak For 30 to 60 Minutes in Refrigerator. |
|
2
Done
|
Meanwhile Combine the 1/2 Cup Flour With the Creole Seasoning ( I Recommend Emeril's Essence). Mix Well. |
|
3
Done
|
When Ready, Remove Fish One at a Time and Coat With Flour Mixture, Shaking Off Loose Excess Before Cooking. |
|
4
Done
|
Heat Non Stick Pan on Medium Heat With 1 Tbs of Oil Until Rim of Pan Is Hot to Touch. |
|
5
Done
|
Cook Fillet(s) Until the They Flake Easily, Roughly About 3 Minutes Per Side. |
|
6
Done
|
Sprinkle With Desired Salt Once on Plate and Enjoy. |
