Recipe by Donna Matthews
I developed this recipe from ideas I found on a website about Honduras. It takes the "bland" out of tilapia, which is nice for a change.
Top Review by ambailey
Made this for my boyfriend, he is from Honduras. He did not like the flour/egg mixture on the outside, but said it was good otherwise. Then again, he does not care for breaded fish or bread in general.
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 1 1⁄2 lbs tilapia fillets
- 2 eggs
- 1 cup flour (or bread crumbs)
- salt and pepper
- 2 tablespoons olive oil
- 2 garlic cloves, sliced thinly
- 1⁄4 cup onion, finely chopped
Directions See How It's Made
- In a small bowl, mix together all dry spices.
- Sprinkle seasonings evenly over both sides of tilapia fillets (this can be done hours before you are ready to cook the fillets).
- In a large skillet, heat olive oil and sauté garlic and onions until just tender.
- In a shallow bowl, whisk eggs well.
- In another shallow bowl, season the flour (or bread crumbs) to taste with salt and pepper.
- Working with only a few pieces at a time, dip seasoned fillets in flour, then in beaten eggs, then again in flour.
- Sauté the fillets in the seasoned oil for 2 minutes on each side, adding more oil if needed.
- Remove to a plate to keep warm and repeat the process until all fillets are cooked.
- Serve immediately.