Crispy Tilapia with Lemon-Herb Mayo and Oven Fries

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries - Candy Coated Culinista

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries – Candy Coated Culinista

I have been wanting to try the Fish & Chips from Len Duckworth’s Fish & Chips; as this has been recommended to be numerous times is a Toronto Foodie institution if you will. I’ve had a bad experience with fish & chips from Pickle Barrel and ever since I just haven’t had the desire to have anythimg resembling deep-fried fish. I found it to be extremely greasy and the batter didn’t stick to the fish so I just never wanted to try it again. Then I found saw this recipe and with fresh fish in hand I thought I’d give it another go and make sure I visit Duckworth in the near future.

Yield/Serving: 2
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

From Canadian Living

Ingredients
Oven Fries
• 2 small yellow potatoes, cut into wedges with skin on
• 1 tsp extra virgin olive oil
• Pinch of sea salt
• Pinch of ground black pepper
Crispy Tilapia
• 2 tbsp cornmeal
• ¾ tsp chili powder
• ¾ tsp dried parsley
• 2 tilapia fillets
• 1/8 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 tbsp extra virgin olive oil
Lemon-Herb Mayo
• 2 ¾ tsp mayonnaise
• 1 ½ tsp chopped fresh parsley
• 1 tsp lemon juice
• ½ garlic clove, finely grated

Assembly
Oven fries
1. Preheat oven to 425°F.
2. Toss potatoes, salt & pepper in a small bowl with extra virgin olive oil.
3. Spread evenly on a baking sheet, turning once and bake for 25 minutes until golden and tender.
Crispy Tilapia
1. In a plate mix the cornmeal, chili powder and parsley.
2. Sprinkle salt and pepper onto fish and dredge in the cornmeal mixture.
3. Using a frying pan, heat half the oil over medium heat.
4. Cook tilapia turning once until fish is cooked, about 8 minutes.

Lemon-Herb Mayo
1. In a small prep bowl mix the mayo, parsley, lemon juice and garlic.
2. Serve.

Please Enjoy

My thoughts
This is a light and slightly healthier fried fish option and the fish didn’t taste fishy and was still flakey. The lemon-herb mayo was such a great addition and this will be my new tartar sauce.

Advertisements

Tilapia Stuffed Avocado Mock Ceviche

Tilapia Stuffed Avocado Mock Ceviche  - Candy Coated Culinista

Tilapia Stuffed Avocado Mock Ceviche – Candy Coated Culinista

This is a recipe I made on Good Friday as this is a fish eating day for me. I wanted to make a classy dish that could also make for brunch or lunch and I think this recipe fits the bill.

Yield/Serving: 2
Prep Time: 1o min.
Cook Time: 15 min.
Difficulty level is: Easy

Ingredients
Tilapia
• 2 tilapia fillets
• Season salt
• Black pepper
• Dried basil
• Curry powder, pinch
• Cayenne Pepper, pinch
• Smoke paprika, pinch
Ceviche
• 2 large avocados
• Parsley leaves, minced
• Yellow pepper, diced
• Red onion, diced
• Celery, diced
• 1 lime, freshly squeezed

Assembly
1. Preheat oven to 350°F.
2. Season tilapia with season salt, black pepper, basil, curry powder, cayenne powder and smoke paprika.
3. Place on a baking pan and bake for 15 minutes.
4. Cut the avocado in half, remove the pit and set aside.
5. In a medium sized bowl add the diced and minced parsley, yellow pepper, red onion, celery and squeeze lime overtop and mix.
6. Set aside.
7. When the fish is cooked, break apart one of the fish and add to the ceviche and mix.
8. Scoop mock ceviche mixture into the centre of the avocado.
9. Cut the second piece of tilapia down the spine and plate a portion for both plates.
10. Serve

Please Enjoy

My thoughts
I am a big fan of this recipe. I could probably be a true ceviche recipe; but the only food I have ventured into raw is sushi so far and ceviche and tartare’s just haven’t made it in my list yet. This recipe is light and very flavourful as the tilapia can hold up to the spices on the fish and the burst of citrus with the crunchy vegetables is a hit I my books.

%d bloggers like this: