FRIED TILAPIA PO' BOY
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.
- Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes.
- Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside.
- Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside.
- For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes.
- Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.
- Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish.
- Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.
- Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt.
- Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.
BIG DADDY'S BLACKENED TILAPIA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
- In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.
BLACKENED CATFISH PO' BOY (CAN SUB TILAPIA OR SALMON)
Make and share this Blackened Catfish Po' Boy (Can Sub Tilapia or Salmon) recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the paprika, oregano, thyme, cayenne, garlic powder, onion powder and sugar. (You can omit this step and use your favorite packaged blackening spice mix.).
- Pat catfish fillets dry with paper towels. Brush lightly with oil, then season well with salt and pepper. Sprinkle liberally with blackening spice mix, gently pressing spices onto fish to adhere.
- Coat bottom of a large, non-stick frying pan with vegetable oil. Heat over medium-high heat until oil is shimmering. Add catfish and fry until cooked through, 3-4 minutes per side. Do not overcrowd pan. Work in batches and keep warm in a low oven.
- Spread toasted rolls with tartar sauce. Place one fillet on each roll, then top with lettuce and tomato. Serve immediately.
Nutrition Facts : Calories 468.9, Fat 15, SaturatedFat 3.4, Cholesterol 124.7, Sodium 552.6, Carbohydrate 39.3, Fiber 2.6, Sugar 3, Protein 42.5
BLACKENED TILAPIA
An array of savory spices coat this easy blackened tilapia that's served on white bread to soak up the delicious juices.
Provided by Six Pack To Go
Categories Tilapia Recipes
Time 18m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
- Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 21.5 g, Cholesterol 42 mg, Fat 6.8 g, Fiber 4.6 g, Protein 26.8 g, SaturatedFat 1.2 g, Sodium 1687.5 mg, Sugar 2.3 g
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