Sunday, June 27, 2010

More Shocking Dip

For some frozen boneless tilapia fillets I made a standard sort of breading: half cornbread mix and half self-rising flour, augmented with salt, pepper, and some onion powder, and a healthy teaspoon of cayenne pepper.

Where I broke ranks with tradition is the dip I concocted to wet each fillet prior to applying the breading. I put 3 TBS. of yellow mustard, 2 TBS. of brown mustard, and a splash of beer - Sierra Nevada brand - into a bowl and whisked it up. It was a tad runny so I adjusted it with some sprinkles of the breading mix, whisking, until it was thick enough but not a "batter" by any means. Dipped, then breaded the fillets.

I heated an inch of canola oil in my cast iron dutch oven I use for a fryer, and fried the fillets to light brown perfection. Served with a squirt of lime juice on each. (On the side I had some sweet potato I skinned, baked in the microwave, and then thick sliced and browned each side in a skillet with butter. Also some baked beans from a can. What the heck.)

The fish is one of the best things I have had in a long, long time. Highly recommended.

3 comments:

TBG said...

Oh my. Sounds delicious.

dbG said...

Sounds more like scientific brilliance than wretched squalor to me! Thanks for the idea.

St├ęphane said...

I do not care for tilapia but it's worth a try for real fish, like cod or haddock!