CASHEW ENCRUSTED TILAPIA
Flaky, nutty, semi-healthy & simple! I got it from my sister's fiance who's a chef at a restaurant. Really good! These are estimate measurements, chefs usually eye ball it! Serve with a tropical sauce, ex: mango, papaya, coconut, or pineapple sauces or salsas. Serve with steamed veggies and/or rissotto.
Provided by Kitty Kat Cook
Categories Tilapia
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F, line a baking sheet with foil and spray non-stick spray.
- If using whole cashews, pulse in a blender or food processor until crushed.
- Mix the cashews with the bread crumbs, set aside. Mix the milk and eggs and beat together in a medium bowl, set aside. Mix about 1 tsp each of both salt and pepper into the flour, set aside.
- Prepare an assembly line with the three mixtures by putting flour mixture into a shallow plate, and the bread-cashew mixture in another shallow plate.
- Work the fillets one at a time by flouring each of the fillets and shaking off the excess. Proceed to submerge the floured fillet into the eggs and then covering with the bread crumb-nut mixture; repeat with the remaining fillets.
- Place crusted fillets on baking sheet at least an inch apart. Insert into oven and bake for about 20 minutes or until crust is golden brown. Eat fresh.
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