Tortilla Crusted Tilapia
Tilapia is mild, and the spicy crust is very appealing. I like to make the crumb crust in bulk and freeze in meal-sized amounts. Then this becomes a super quick weeknight meal.
Tilapia is mild, and the spicy crust is very appealing. I like to make the crumb crust in bulk and freeze in meal-sized amounts. Then this becomes a super quick weeknight meal.
- Carbohydrate 19.0956895831713 g
- Cholesterol 130.53 mg
- Fat 5.20504666666635 g
- Fiber 2.72739799796885 g
- Protein 37.566116874996 g
- Saturated Fat 1.8249791458332 g
- Serving Size 1 1 Serving (224g)
- Sodium 705.03195833339 mg
- Sugar 16.3682915852024 g
- Trans Fat 0 g
- Calories 270 calories
Step-by-step
- Preheat oven to 375F Coat a baking sheet with cooking spray.
- Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate.
- Beat egg in shallow dish.
- Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet.
- Bake until fish flakes, about 15 minutes depending on thickness of fillets.
Substituting flour tortillas for the corn variety specified in this preparation yields a gummy coating rather than a crisp crust, because corn tortillas contain less moisture and higher starch content that dries out effectively under dry heat. Pulse the corn pieces thoroughly in a food processor or blender until the texture resembles coarse sand, ensuring the jalapeño and cilantro are completely integrated without producing a wet paste. Working in small batches prevents the blades from leaving large fragments behind, which will burn before the interior fish finishes cooking at 375 degrees Fahrenheit.
Establishing an efficient assembly line is critical for successful breading, requiring a shallow dish for the beaten egg and a wide plate for the seasoned crumbs. Dip each fillet into the egg wash to create a sticky protein bond, letting any excess drip off so the coating does not slide away in heavy clumps. Press the fish firmly into the corn mixture on both sides, using the heel of your hand to encourage mechanical adhesion between the flakes and the flesh.
Coated portions transfer directly onto a heavily greased baking sheet to prevent sticking, as lean white fish lacks the internal fat reserves needed for easy release. Bake the fillets for approximately 15 minutes, monitoring the thickest part of the meat until the internal temperature reaches 145 degrees Fahrenheit and the flesh yields easily to fork pressure with an opaque, flaky interior. Thinner tail sections require careful observation to avoid overcooking and subsequent dryness.
Multiplying this formula for larger gatherings requires processing the crumb mixture in distinct batches to maintain uniform granule size, as overloading appliance motors creates uneven textures. Double or triple the wet ingredients proportionally while keeping the seasoning ratios constant, ensuring each fillet receives an identical distribution of chili powder, cumin, and lime juice.
