Fried Tilapia with Gluten-Free Breading

Tilapia is a fresh water fish native to warmer climates.  A fast-growing, white flesh fish which prefers a vegetarian diet, it is the third most important fish in aquaculture, and quite delicious to boot.  It can be prepared in various ways as most fish can but the old stand-by, fried breaded fish with potatoes, has withstood the test of time and now with gluten-free croutons available there is good reason for celiacs to rejoice and heat up their frying pans. 


4 medium-sized tilapia filets
4 medium-sized potatoes
1 cup of gluten-free croutons, crushed or finely chopped
1 onion, sliced
1 tbsp freshly grated parmesan cheese
1 tsp garlic salt
creole seasoning
olive oil 


 The potatoes will need 30 minutes of boiling so get them started first.  Fifteen minutes before they’re ready, get started on the breaded tilapia. 

In a shallow dish, prepare the breading by mixing the crushed gluten-free croutons, parmesan cheese, and garlic salt.  Place the frying pan on medium heat and pour in some olive oil.  Roll the tilapia filets in the breading and place them in the frying pan.  Season lightly with creole seasoning on both sides.  Place the onions in the pan when turning the fish over.  Fry until golden brown. 

If desired, serve with a garden salad and some melted butter.

Published in: on September 17, 2009 at 10:38 PM  Leave a Comment  

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