Italian Crusted Tilapia I Made It

Italian Crusted Tilapia

gkwillow 12 years ago
Italian Crusted Tilapia
posted by Sheracj

This is a good-tasting and EASY way of preparing Tilapia that's totally different from recipes I usually use. I actually combined two of Sheracj's recipes because I added a bit of grated parmesan cheese to the bread crumb mix and added extra Italian Seasoning along with the paprika.

The crunchy coating on the Tilapia was a nice contrast to creamy ranch-flavored mashed potatoes.
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sheracj 12 years ago said:

That is a great picture! I may have to cook fish tonight LOL. Glad you enjoyed it and thanks for sharing your take on the two. :)

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gkwillow 12 years ago said:

Thanks much. I used frozen tilapia, and let it thaw in the milk. I don't know if that helped the fish stay even moister when it fried, but it sure was flaky and good.

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mrtnzangel8 12 years ago said:

That looks...soooo good...mmmm. I like the idea of thawing the frozen tilapia in milk. Thanks! Great pic.

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gkwillow 12 years ago said:

Thanks for the comment, Mrtnzangel. The reason I thawed the fish in milk is that I think I read somewhere that milk removes the "fishy" taste. None in this - it tasted great.

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mrpiggy 12 years ago said:

That is a great photo, GK. And this looks like it will be great. It looks crispy like it was deep fried. I have a couple of pounds of tilapia in the freezer, too. I remember when this was posted and forgot to bookmark. Thanks for the heads up.

I do have one question, though, coming from the S.A. in me..............why would you want to remove the fish taste from fish :P

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gkwillow 12 years ago said:

Silly Mr. P, I don't want to remove the FISH taste. I want to remove the FISHY taste. There IS a difference, you know. :P

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frankieanne 12 years ago said:

I once made a recipe where the fish was soaked in milk before cooking. Not sure why though. :) Great idea to thaw fish in milk, gkw.

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gkwillow 12 years ago said:

Frankieanne, thought I'd Google the subject and see if that was true or if I was dreaming it ;) Here's an excerpt of what I found on two pages

When you buy fish from the grocery store and it’s frozen the protein of the fish is gone! So what do you do to get the protein back before cooking the fish?
You soak the fish into milk for 5 minutes and voila…… the proteins are back!

Fresh fish is far superior to fish that has been stored on ice for several days. If in doubt, soak fish in plain milk for at least 1/2 hour and as long as overnight (in the frig). This removes much of the strong taste, making for a much milder tasting fish.

So I guess soaking in milk does have SOME benefit, even if I wasn't sure why I was doing it. :O

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frankieanne 12 years ago said:

Hey, that's pretty interesting information! Thanks! :)

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