Friday Night Fish Fry

Fried Talapia Recipe

Not long ago my husband and I went on a long weekend getaway to a cottage in Wisconsin on lake Koshkonong.  We we're both looking forward to a fun and relaxing time and also doing some fishing, which we both enjoy. 


As our trip neared I kept envisioning the fish we'd catch and bring back to the cottage and fry up for dinner.  Seriously, what could be better than fresh caught fish?  Well, guess what? Not a bite to be had! At all! Those darned fish totally outsmarted us and all we were left holding, was the bait! 

In our defense however, even though we had been well into autumn for several weeks, this particular weekend found our temperatures well into the upper 80's and from what I understand, fish don't usually bite in such conditions.  So much for my visions of pulling fish after fish out of the water.  Too bad, so sad for us. I guess our fish fry would  just have to wait.

Fast forward to now.  My cravings didn't go away when we got back home and last night I once again had a hankerin' for a fried fish dinner.  It surely wouldn't be the same as hooking our own dinner on the line but I'd happily wait in line to purchase some tasty looking Talapia  at our local Costco.  They were beautiful fillets;  large, plump and meaty. We couldn't have done better had we caught them ourselves :)   Here's the recipe I came up with for making the best tasting Friday night fish fry, EVER!  If you don't believe me, try for yourself.

BREADED FRIED TALAPIA     {PRINT THIS RECIPE}

2 - 3 lbs. talapia fillets
3/4 cup buttermilk
1 cup panko breadcrumbs
1 cup corn flake crumbs
1 cup seasoned breadcrumbs
zest of one lemon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons garlic powder
salt and pepper
canola oil for frying

-Combine all the dry ingredients together in a shallow pan and mix well.
-Dip each fillet into the buttermilk and then into the coating mixture.
-Press the coating firmly onto the fish fillet  making sure to completely cover both sides.
-Continue with each fillet until each is completely coated with  the crumb mixture.  
-Place the fish into the refrigerator for at least one hour in order to completely adhere the coating to the fish before frying.
-In a large high sided skillet or Dutch oven, heat 2-3 inches of canola oil to 375 degrees. *Note - A good way to test your oil if you don't have a thermometer is to place the handle of a wooden spoon in the oil and if  constant, rapid small bubbles form around the spoon, you're good to go.
-Add the fillets to the pan 2 or three at a time and fry for approximately  3 or 4 minutes each or until they're a deep, golden color.
 -Remove from oil and drain on paper towels.  Keep them warm on a baking rack in the low oven while you cook up the remainder of your fillets.
-Serve with the following tartar sauce.

TARTAR SAUCE

3/4 - 1 cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon fresh lemon zest
1 teaspoon garlic powder
1/2 teaspoon dill weed
salt and pepper

Combine all ingredients and chill.









Now while I wouldn't recommend eating this way every week, on occasion you really needn't feel bad about splurging on this type of dinner if you've got a hankerin' like I did.  This meal goes best with good friends so we invited some over and we all enjoyed the wonderfully flaky, deliciously moist, super crisp and delicate taste of this delicious Friday night fish fry. To round out the meal, I also served roasted fingerling potatoes with roasted broccoli and walnuts. See, healthy is never far behind.

After dinner, we all headed out to the back yard for an evening of sitting by the bonfire, roasting marshmallows and playing funny word games.  Now that's what I call a wonderful getaway, without ever having to leave home.

Until we eat again,

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