Prep 15 mins
Cook 0 mins
Easy and healthier way to get crispy tasty fish. NOTE: you MUST use the right pan! Please be sure to use a broiler pan so the breading gets hot air on the bottom too and isn't soggy on the bottom when you go to turn it. I have never had the breading fall off using this pan. If you don't care for cornmeal use panko. I have used mostly mild whitefish like tilapia with great results. Don't be scared by the number of ingredients—it is mostly spices and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...
- 1 lb tilapia fillet
- 1⁄4 cup milk
- 1⁄2 teaspoon vinegar
- 1 tablespoon brown mustard or 1 tablespoon honey mustard
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cayenne pepper, adjust to your taste
- lemon wedge
- Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
- In a separate bowl mix cornmeal with all the seasonings.
- Dip fish fillets in the milk mixture and then in the cornbread mixture.
- Spray broiling pan with cooking spray or brush with a little olive oil.
- Place fillets on prepared pan and place pan under broiler 4 inches from heat.
- Broil for 4 minutes per side or until fish flakes easily with a fork.
- Serve with lemon wedges if desired.
I made this for my family last night and I was so excited until I took a bite. It was not a good combination for my liking, the cornmeal was not a pleasant texture, and would have been better off using Panko or another breadcrumb instead. Needless to say it was a waste of time and money. I didn't even serve it to my family... it went right into the trash. I also agree with another comment below. The breading stuck on the fish nice, until you turned it over, and then it all fell off in one large chunck. I would NOT reccommend this recipe.
Gosh, I am sorry for this low rating but we didn't like this at all. I followed the recipe, only reducing the cayenne pepper to 1/8 tsp as we don't like spicy, hot food. Even though we like all the ingredients used, the spices were not a great combination for our tastes. The coating did seem to stick okay until I flipped it, then most of it fell off. I see that I am a minority with all the great reviews so I am glad that others enjoyed it. Thx for posting.
Absolute outstanding. Within two days I have made it twice. I'm so glad to have made this easy to make, healthy and so deeeelish fish recipe. I have used catfish and tilapia and it was great. The breading is very easy to made and because only "dry" ingredients are used you can make in advance. I love the taste of mustard and the milk mixture gives just the right amount of mustard flavour without overpowering the other flavours. Because I like it spicy, I have added a little more of cayenne pepper and it was fantastic. Love the taste of the breading and the texture of it. In opposite to pan seared fish it remains dry and is not soaked with oil. You can use any of your favorite dips with this fish too, try you favorite salsa or dip. Or maybe try a little dijon mustard with the fish to support this flavour. The fish is easy to make and it really needs not more than 4 minutes from each side. The second time I have made this recipe I cut the fillet into smaller pieces to have more of the breading and the outcome was a fantastic finger food. I tried the leftovers cold and still was so good that I have had it with mustard and salad as a sandwich. Thank you so much Hope for this wonderful recipe. It opens so many possibilities of variations that 5 stars are sure not enough. I will make it now very often.