Prep 15 mins
Cook 15 mins
This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy.
- 4 tilapia fillets (any boneless fish works, e.g. haddock, sole)
- 1 egg (binding agent, may need two if they are smaller)
- 1 lemon
- fresh thyme sprig (a few will do, more for garnish or decor)
- 1⁄2 cup flour
- chili powder
- spices (any that you like!)
- vegetable oil (for frying)
- thaw the fish if frozen - rinse it under water and pat dry if you wish.
- preheat about an inch of oil in a pan.
- cut the fillets into smaller pieces if you want.
- crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
- prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
- dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
- coat both sides of the egged up fish in the frying coating.
- carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
- dry on paper towels lined with a bed of thyme.
- garnish with lemon wedges and thyme sprigs (optional).
This made a quick fix for fish. They were shallow fried in a small amount of olive oil. I used a generous quantity of Greek seasoning with a hint of chipotle powder mixed in. This was served with Baked Green Beans and Greek Orzo Salad. Made for *PAC Spring 2009*
Nice recipe. The preparation was not different from my usual way of frying fish. I did take your suggestion and added chili powder, which I thought gave it a nice touch. I also liked the idea of draining the cooked fish on thyme. I had lemon thyme from my garden which was very nice. Thanks Kahane, for sharing your recipe. Made for Spring PAC 2009.