Thilapia Pan-Fried

These fleshy Tilapia fish fillets, with a very appetizing crispy cornflakes outer layer, could be the best, pan-fried fish fillets you could ever dream of. Very quick and deliciously healthy dinner choice in which you could include an assortment of colourful steamed or grilled veggies.

This unique recipe was passed on to me by one of my Goan friends who is an expert in producing mouthwatering fish dishes.  Rolling the fish fillets on crushed cornflakes is a breakthrough in producing such a beautifully crunchy outer crust. Who would have thought that cornflakes could play such an exciting role other than floating in milk in the cereal bowl? So, try this easy peasy recipe and enjoy your crunchy fish fillets for dinner tonight!

So, gather the necessary ingredients, and let’s make it;

What you'll need:

Thilapia fillets	4
Lemon	1tbsp
Salt
Chili powder	1/2 tsp
Cornflakes	1/2 cup

 Let’s make :

• Defrost the fish fillets 

 

• In a separate bowl add salt, chili or paprika powder, cumin seeds powder, coriander powder, garam masala, and lemon juice. Mix with 1 tbsp of oil and make a paste

 

• Rub on the fish fillets and keep them aside

 

• Crush cornflakes into very fine crumbs and place them on a flat pan
• Dust both sides of marinated fish fillets with cornflakes 

 

• Heat up 2-3 tbsp of olive oil in a wide pan and place two fish fillets side by side
• Pan fry under low flame

• When one side is fried enough, carefully turn it on to the other side.  Fry both sides until golden and crispy

• If the oil runs out, sprinkle a bit more on top of the fillets
• Serve hot.  Delicious with grilled tomatoes or an assortment of colourful veggies on the side

Grilled Tomatoes

These beautiful, grilled, cherry tomatoes look and taste great as a side dish when you are serving baked/grilled fish.  Also, without a doubt,  the burnt taste blended with the light sourness and sweetness of the cherry tomatoes will enhance the taste of your main dish.

The grilling process is as follows:

• Get the cheery tomatoes with the stem intact.  Prick each one lightly with a toothpick

• Sprinkle salt and olive oil. Roll them until they are wrapped with salt and oil

• On a pan, under high heat, roll the tomatoes until they are slightly blackened 

• Serve warm with their juices braised on tomatoes