Cornmeal-Crusted Tilapia Fillets

Adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

Tilapia might suffer from mild neglect in the States.

It is so underrated! I suspect one of the reasons is because tilapia raised in China gets a reputation for being farmed quite recklessly, and in less than sanitary conditions. But we can still enjoy tilapia from all other sources.

Tilapia is economical, versatile and flavorful: there’s nothing I don’t do with it!

This is one of the few recipes I fry, and it is a real treat. For a crust, I find cornmeal gives matzah meal a good shove. The crust you obtain using it is much more flaky and tender (I’ll bet our gluten-free friends are happy to hear this!)

Tilapia has two halves, marked right down its center:

A thinner half, and a thicker half. This is why I prefer to halve the fillets, so each half cooks no longer than its thickness requires. Likewise, look for larger fillets, 7 to 9 ounces each, they are moist and meaty.

Try this delicious Cornmeal-Crusted Tilapia recipe

There’s plenty of room to play with this Cornmeal-Crusted Tilapia recipe: any other kind of milk can be substituted for the coconut milk, including buttermilk for a dairy treat; other herbs and spices (oregano, cumin, red pepper flakes, etc); other nice thick white flesh fish fillet can be substituted for tilapia (cod, scrod, bass etc)