This recipe for pan-fried, cornmeal-coated tilapia would also work very well with catfish. First things first, you need to set up your breading station. A shallow bowl for a beaten egg, flour and another for cornmeal. The fish is cooked in olive oil until crispy on the outside and flaky on the inside, and is topped with the classic Italian combination of tomatoes and basil. Not just any tomatoes, but sliced, roasted plum tomatoes that have been roasted with garlic for extra flavor. A southern dish with an Italian flare.
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Cornmeal-Crusted Tilapia with Tomatoes & Basil
Ingredients:
- 2 tilapia filets
- Salt and pepper
- Cornmeal
- 1 egg, lightly beaten
- ¼ cup all-purpose flour
- 2 roma tomatoes, sliced
- Extra virgin olive oil
- 1 garlic clove, minced
- Fresh basil
Directions:
- Preheat the oven to 375 degrees. Place the sliced tomatoes in a single layer on the parchment-lined baking sheet; drizzle with oil, season with salt and pepper, and add in the garlic. Roast for 15 minutes or until tomatoes are tender.
- In the meantime, place the flour, egg, and cornmeal each in a shallow dish on your counter. Season both sides of the fish with salt and pepper. Dredge in the flour, then the egg and lastly the cornmeal.
- Heat 2 Tablespoons of olive oil in a non-stick skillet. Cook the fish over medium-high heat for 3 minutes per side, or until the fish is firm and the cornmeal lightly browned. Serve the fish topped with the roasted tomatoes, garlic and basil leaves.
Tagged: basil, cornmeal, cornmeal-crusted, fish, garlic, pan-fried fish, plum tomatoes, roasted tomatoes, tilapia
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