Needed a change from my normal chicken meals. Tonight I was determined to fix fish. I rarely cook fish. It's always been so intimidating to fix, but it's not at all difficult. It's all in my head. I'm SO SO glad I chose to finally do it. It was fabulous and will be rotated through my meal plans much more often. I like this particular recipe because I can do it just for me or easily double or triple the batter if my family actually feels like eating fish. (which they didn't tonight)
 |
| Frozen Tilapia, defrost your filet |
 |
| "batter" consists of: 1 egg, 2 Tbsp. heavy cream, 1 Tbsp. coconut flour, squirt of Sriracha sauce, salt and pepper |
 |
| batter and handful of pecans |
 |
| dry Tilapia filet with paper towel, salt and pepper it, then dunk in batter, afterwards sprinkle chopped pecans on the top and bottom of filet |
 |
| I cut my filet into two longer pieces. One side was thicker and I figured it would need an extra minute or two to cook. The thin piece needed almost 2 min./side, the thicker piece needed almost 3 min./side |
|
| ummm....yes, I started eating before remembering I needed to take the final shot. I also added extra sriracha sauce, because you can NEVER have too much sriracha. ;-) |
No comments:
Post a Comment