This was amazing! If you have ever had the creole catch at Ruby Tuesday's, it is 100 times better!!! It was also very, very easy to make!
Excellent recipe. Be sure that your fish is totally defrosted (if using frozen)and that you wipe it to get extra moisture from it. Also let the milk drip off the fish well before coating it with flour. I had a small problem having too much moisture but all was well in the end. Love the flavor and the ease in making this recipe - It is a do again recipe. Thanks kosmo for posting
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. I 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.
This was a delicious recipe to put in my Favorites of 2013! I cut the recipe down for DH and I and used the Emeril Essence from this site for the seasoning. Next time I think I will add a little more seasoning for our taste but this is a tasty and easy recipe! Served this with Roasted Zucchini, Mushrooms, and Onions#309788 and potatoes.
At this very moment, my kid is shoveling down tilapia as if the world will end in 20 minutes.
I used the "Emerils Essence" seasoning. My girlfriend and I loved it! Thank you.
This was very good, the seasoning added just the right amount of spiciness to the fish. So easy to do as well. I used Emeril Lagasse's Essence for the creole seasoning.
Easy and yummy! The 2 tablespoons of the creole seasoning was just perfect. I would add an additional tablespoon of the creole seasoning if you want more zing. I would definitely make this again.