I love tilapia. I’ve often heard it referred to as “Jesus” fish since, according to legend, it was the fish served to the multitude.
I’ve also heard it called the “family-friendly” fish. It is, indeed. Everyone loves tilapia. It’s light, it’s sweet, and it makes for a delicious meal.
Today, I’ll be using tilapia to fix crispy fish sticks served with broccoli coleslaw. I love fish, and my mouth is already watering at the thought.
Here’s the recipe I found at Real Simple:
Ingredients for Coleslaw
Ingredients for Fish Sticks
- In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss well.
- Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Place the flour in a medium bowl, the eggs in a second medium bowl, and the panko in a third medium bowl. Coat the tilapia with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the panko (pressing gently to help it adhere).
- Heat the oil in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Serve with ketchup and coleslaw.
This recipe serves 4. Calories: 241 per serving. You’ll find complete nutritional information at Real Simple.
You’ll also find more delicious recipes for tilapia, including blackened tilapia, grilled tilapia, and a tilapia salad. I’ve got my eye on the fish cake with greens recipe. That one’s definitely going on my menu soon.