We recently attended a wild game feast with my husband’s friends. There were hundreds of people at the event. All variety of animals were served by different hunters including the common venison and wild turkey. And then there was the unusual… bear, alligator, and alpaca. It was an awesome event because all the hunters expertly prepared the meat. I was quite adventurous and tried a lot of things. I will admit that the only reason I ate those things was because they eat all sorts of strange meats on Game of Thrones. I feel sorry for Lord Bran who has to eat all those rabbits, because it’s gross. And I will also admit that I did not care for most of the wild game. The most delicious food I had at the festival was seafood, oysters, oyster deviled egg, fish of all varieties. My most favorite of all was the fresh yellowfin tuna. The fish was caught off the Carolina Coast that morning and sliced up for dinner. It was the best raw fish I have ever tasted.
The weather is perfect in Eastern NC, hot sun with a cool breeze. I often buy fresh fish with plans for blackening and grilling, and then it rains in the evening. This is a great indoor method for preparing fish, from the store or fresh caught. This recipe is great for thin filets of fish. It’s not really appropriate for yellowfin tuna or any thicker fish cuts. Using panko bread crumbs instead of deep frying makes this fish much healthier and does not sacrifice any of the crunch. Serve this with seasonal vegetables and rice. I use blackening spices to season the fish, this can be titrated to your level of spice, see here. You can use just salt and pepper or whatever spices you like with fish, lemon pepper is one of my favorites. The breading process here is very useful to master. This is the same process I use for chicken parmesan and chicken tenders (recipe coming soon). Serve this tilapia on a warm day with sauvignon blanc.
4 tilapia filets (flounder, cod, or any white fish will also work)
1/4 cup flour
1 egg, beaten
1 cup panko bread crumbs
Salt and pepper
2 tbsp butter or canola oil
Season the tilapia generously with salt, pepper, and blackening seasoning. Set up the breading stations with three shallow bowls. One bowl should contain the flour, the next egg, and the last bowl panko bread crumbs.
Dredge the fish, one filet at a time, in the flour, coating both sides and shaking off any excess. Then place the fish into the egg, coating evenly. Now dredge the fish into the panko bread crumbs, pushing into the bread crumbs to coat the fish. Set aside to a plate and repeat for all of the filets.
Heat butter or canola oil in a large skillet over medium high heat. When the skillet is hot, place all of the fish in the pan. Cook for 3-4 minutes on each side, depending on how thick the fish is. The breading should be golden brown and the fish should flake apart easily with a fork.
This is a Bubbly Kitchen original recipe.