photo by Lisa Fain
yield
Serves 4
An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.
Ingredients
- 1 tablespoon fresh lime juice
- 4 6-ounce tilapia fillets
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup finely crushed tortilla chips
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1/2 cup mayonnaise
- 1 jalapeño, stemmed, seeded, and finely diced
- 1 garlic clove, minced
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon fresh lime juice
Preparation
Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
Bake for 15-17 minutes, or until fish flakes.
While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.
my notes
via Epicurious.com: New Recipes http://ift.tt/1qDDKL8
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