Rarely, RARELY, have I experienced such immediate success with a fish dish in my house than this Tortilla Crusted Tilapia with Sriracha Sauce. Seconds were requested. It was requested for later that week. This is such a good example of how when you match a food that kids like (eg, tortilla chips) with a food that needs a bit of support (eg, fish), sometimes brilliant things happen.
And the birth of this dish was just a bag of tortilla chips that had been pummeled a bit, and held more broken bits than whole chips. I decided to keep going and pulverize all of them in the food processor. And then I decided to use them to coat the fish that of late has been the most popular fish in the ocean at our place. And then I served it up with Sriracha Mayo and the case of the fish dish that everyone loves was closed.
Other Fish Recipes:
- Just for the Halibut Fried Fish Sandwich with Lemon Basil Tartar Sauce
- Salt Cod Cakes
- Pan-Seared Fish with Peppers and Caper-Olive Pesto
- 5-Ingredient Honey Ginger Salmon
- 1 bag tortilla chips
- 4 8-ounce pieces tilapia
- 4 tablespoons vegetable olive or canola oil
- 4 large eggs
- Freshly ground pepper to taste
- Sriracha Mayo
- Place the chips in a food processor and pulse until they are finely crushed but not ground to a powder. You still want a bit of texture. You can also place them in a large sturdy zipper top bag and use either a rolling pin, a bottle of wine, or some other heavy blunt item to gently whack away at the bag until the tortillas are well crushed. Cut each fillet down the middle (you will see a dividing line).
- Heat half the oil in a large skillet over medium high heat. In a wide shallow bowl beat the eggs with the pepper. In another wide shallow bowl place the tortilla crumbs.
- Dredge each filet, starting with the larger, thicker halves, in the egg mixture, making sure each piece is completely coated. Then dredge in the tortilla crumbs, making sure each piece is well coated. When the oil is hot, add the four thicker filets, and cook for 4 to 5 minutes on each side, until the outside is golden brown and the fish is cooked throughout, adjusting the heat as necessary. Transfer them to a paper towel lined plate to drain. heat the remaining oil and cook the smaller fillets, which will probably only take 5 minutes per side at most. Drain those on paper towels as well.
- Serve hot with the Sriracha Sauce.
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