Pan frying works very well for dry, firmer white fish like flounder and halibut. Lightly breading the fish helps keep in the juices, making the fish more moist.
We used Tilapia in cooking class and it worked very well. Tilapia is a flaky white fresh water fish. It is low in fat and has a very mild flavor.
Serves 4
Prep Time: 5 minutes
Total Time: 15 minutes
Ingredients:
1/2 cup whole almonds, finely chopped
¼ cup cornflake crumbs
1 tablespoon flour
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
½ cup whole milk
4 (4-ounce) tilapia fillets
Chopped fresh parsley (optional)
Lime Dipping Sauce
Juice from 1 lime
1/3 cup sour cream
1 tablespoon cilantro, chopped
Instructions:
Place first 5 ingredients in a blender or food processor; process 30 seconds or until ground. Transfer crumb mixture to a shallow dish.
Heat oil in a large nonstick skillet over medium heat.
Dip fish in milk, season lightly with salt and pepper, dredge in crumb mixture. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.
For the Lime Dipping Sauce: Combine all ingredients in a small bowl and stir well to blend.