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Brad's New Orleans fried tilapia
Brad's New Orleans fried tilapia

Everyone likes the suggestion of sitting down to a tasty home-cooked dish, but with today’s busy schedules, it can be more challenging than ever before to locate the time to put one together. Luckily, assistance is out there, the Brad's New Orleans fried tilapia recipe and advice in this short article will assist you created healthy meals for your family members in a remarkably, short time. You can cook Brad's New Orleans fried tilapia using 10 ingredients and 6 steps. Here is how you achieve it.

To get started with this particular recipe, we must first prepare a few components. To cook Brad's New Orleans fried tilapia you only need 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brad's New Orleans fried tilapia:
  1. You need 2 tilapia loins. bout 1/2 lb a piece
  2. Provide 3/4 cup Italian bread crumbs
  3. You need 1/2 cup corn meal
  4. Prepare 1 tbs original Mrs dash seasoning
  5. Use 1 tbs lemon pepper
  6. Prepare 2 tbs new Orleans Cajun spice
  7. Take 1 xl egg, beaten
  8. You need canola oil
  9. Take 2 tbs wild mushroom and sage infused olive oil
  10. Get 2 tbs harissa infused olive oil
Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two after you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

Instructions to make Brad's New Orleans fried tilapia:
  1. Mix bread crumbs, corn meal, and seasonings on a large plate
  2. Cut loins into two pieces. Dredge in crumbs, then egg and back in the crumbs again.
  3. Let stand on a plate for five minutes
  4. In a LG frying pan, heat the three oils on medium heat. When oil is hot, fry on both sides until golden brown 5-6 minutes a side.
  5. Drain for a few minutes on a paper towel. And serve. I drizzled lemon juice on it and served with tartar sauce.
  6. I served it with sweet potato fries, and zataran's Caribbean rice.

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