Prep 10 mins
Cook 20 mins
Flaky, nutty, semi-healthy & simple! I got it from my sister's fiance who's a chef at a restaurant. Really good! These are estimate measurements, chefs usually eye ball it! Serve with a tropical sauce, ex: mango, papaya, coconut, or pineapple sauces or salsas. Serve with steamed veggies and/or rissotto.
- 6 -8 tilapia fillets (mahi-mahi, orange roughy works too)
- 2 cups all-purpose flour
- 1 cup plain breadcrumbs
- 3 large eggs
- 2 tablespoons milk
- 1 1⁄2-2 cups unsalted whole cashews or 1 1⁄2-2 cups unsalted crushed cashews
- salt and pepper
- Preheat oven to 350°F, line a baking sheet with foil and spray non-stick spray.
- If using whole cashews, pulse in a blender or food processor until crushed.
- Mix the cashews with the bread crumbs, set aside. Mix the milk and eggs and beat together in a medium bowl, set aside. Mix about 1 tsp each of both salt and pepper into the flour, set aside.
- Prepare an assembly line with the three mixtures by putting flour mixture into a shallow plate, and the bread-cashew mixture in another shallow plate.
- Work the fillets one at a time by flouring each of the fillets and shaking off the excess. Proceed to submerge the floured fillet into the eggs and then covering with the bread crumb-nut mixture; repeat with the remaining fillets.
- Place crusted fillets on baking sheet at least an inch apart. Insert into oven and bake for about 20 minutes or until crust is golden brown. Eat fresh.
This was terrible! It would have been much better fried...and I know this because I did a side-by-side test!
Oh my oh my......is this a great way to prepare Tilapia. The fish was tender and the coating was crunchy with the great taste of cashews. This is one dish you don't want to miss...perfect for impressing your guests. Thanks for sharing, Kitty Kat Cook!!!