We like tilapia for its mild flavor, meaty texture, and relatively low price. It's also, as a farmed product, a reasonably sustainable choice (although farmed fish does have its problems). I often pan-fry fish using the traditional method: dredge in flour, dip in egg, coat with breadcrumbs, and fry in oil. For want of an egg, I devised this method. I doubt I'll go back. The mustard and fresh thyme provide a bright, sharp, counterpoint to the unctuousness of the fish. Delicious.
Pan-fried Tilapia with Mustard and Fresh Thyme
Ingredients
4 tilapia fillets
3 Tbs coarse prepared mustard
3 Tbs mayonnaise
2-3 Tbs fresh thyme (I used lemon thyme) or 1 tsp dried
1 cup Panko breadcrumbs
flour for dredging
salt and pepper
oil for frying
Method
In a small bowl, combine the mustard, mayonnaise, and fresh thyme.
Rinse the tilapia fillets and pat them dry. Dredge in flour and sprinkle with salt and a few grinds of black pepper. Smear one fillet with the mustard mixture on both sides, then coat with breadcrumbs. Repeat with the remaining fillets.
Fry in oil over medium-high heat until crisp and browned, about 4-5 minutes per side. Serve with chunks of fresh lemon.
