BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
August 24 2011
4-6 tilapia fillets
1/2 cup all-purpose flour
2 tablespoons creole seasoning
milk, enough to cover fish
1 tablespoon canola oil or 1 tablespoon vegetable oil
Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
Meanwhile combine the 1/2 cup flour with the creole seasoning. Mix well.
When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
Sprinkle with desired salt once on plate and enjoy.