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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Breaded Tilapia

We are trying to work through our freezers and clear all the frozen fish and meat before we end up throwing them out. The plan is working well. We wanted something to go with the Spaghetti with creamy braised garlic and leeks but were not feeling like meat so we opted for Tilapia. This was last minute so no time to search through our myriad of cookbooks for a recipe. I just looked around what we had and came up with this. It went over very well.

Breaded Tilapia

1 free-range egg, beaten
1.5 cups all-purpose flour
2 tsp dried sage
2 tsp dried basil
2 tsp dried oregano
3 tsp cayenne powder
1 1/2 tsp cinnamon
sea salt and freshly ground black pepper
5 tbsp olive oil
4 Tilapia fillets
Fleur de sel and freshly ground black pepper

Place the egg in shallow bowl.
Place the flour, sage, basil, oregano, cayenne and cinnamon in a shallow bowl and mix well.
Season with salt and pepper.
Heat the oil in a large frying pan over medium heat.
Pat dry the tilapia then dip both sides in the egg and then in the flour.
Lay the tilapia into the frying pan and cook for 2 minutes per side.
Sprinkle a little Fleur de sel and black pepper.
Serve with the spaghetti or rice and veggies.

Spaghetti_BraisedGarlicLeeksandBreadedTilapia002

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