Tilapia is such a simple yet versatile fish. Unlike some of the more potent “fishy” catches out there, you can get non-seafood lovers to eat tilapia and like it. I have also learned that you can get just about anyone to eat anything that has been breaded and fried. This is a very, very simple dish that takes little time to make and even less time to perfect. I know you enjoy those types of recipes. I found this recipe while perusing one of my favorite food blogs, Steamy Kitchen and you can read the original post, Pecan Crusted Tilapia with a Honey Glaze
to see how Jaden Hair does it. I served this with a spinach orzo, and it is also lovely topped with bacon.
The breading on this Pecan Crusted Tilapia is fantastic. I use Panko [Japanese] breadcrumbs for everything that I bread because it gives it a wonderfully crispy texture. Combining it with the crushed pecans, you end up with a nice nutty flavor. If you have kids you can cut the fish into fish sticks that will be a big hit. Serve it over whatever strikes your fancy, this dish is not picky.
Adapted from Steamy Kitchen
- 4 whole Tilapia fillets
- 3 T honey
- 1 cup Panko breadcrumbs
- 1/2 cup crushed pecans
- salt & pepper
- 3 eggs, beaten in bowl
- 3 T honey mixed with 2 T hot water
- 3 T olive oil, for frying
- Pat your fish dry and brush both sides with honey. Sprinkle with salt and pepper. Combine your Panko and pecans.
- Dip your fish filets into your beaten egg mixture, then into your breadcrumb mixture. Set aside on a platter. Repeat until all fish filets have been coated.
- Heat a fry pan on medium heat and add your olive oil. Turn the heat down to low and add the fillets to the pan making sure not to overcrowd them. Fry in batches if necessary. Fry on low for 2 minutes on each side. Fish coating will be golden brown and crispy. Serve the honey glaze over the fish.