This week our Friday night dinner was a play on a fish fry. However, instead of doing our usual beer battered fish I made a coconut, flaxseed and wheat germ crust. Here is the recipe…
Fresh Fish Fry…
1/2 Cu of unsweetened coconut
1/4 Cu of What Germ
1/4 Cu of Ground Flaxseed
3 T of Mexican Oregano
1 T of Salt
1/2 Head of Red Cabbage
1/4-1/2 Cu of Nonfat Plain Greek Yogurt
1 lb of Tilapia (or any firm white fish)
3-4 egg whites
Salt and Pepper to taste
1/4 Cu of Oil
First dry off the tilapia fillets and sprinkle with chile powder, salt and pepper on both sides.
Put the oil in a pan and get it med-hot. You can bake the fish too and make it more healthy, in this recipe I pan-fried the tilapia.
Put the egg whites in a bowl and mix all the ingredients onto a second bowl to get ready for the breading process. One trick I’ve learned from breading, is to keep one hand for the dry ingredient and the second hand for the wet ingredients. That helps to keep it from getting too messy.
When breading, make sure to completely cover the fish in the egg whites and then gently cover with the crust mix on both sides and place on a dish to get ready for the pan frying.
When the oil is hot, gently place the fish into the pan and fry on 3-4 minutes on each side. You want the pan to be hot enough so it turns a nice golden brown and don’t overcrowd the pan. Set the finished fish on paper towels.
While the fish is in the pan, chop up the cabbage and mix with the yogurt and set aside. (I know this may sound weird to some people, try it once please). Chop up serannos, lemons and cilantro and place on a plate. Warm up the tortillas and the fish fry is ready to serve.
Here is how you put together the taco… finish with a lemon and Enjoy!!!