(The following is in homage to Ogden Nash)
Cooking of tilapia
Is never at all sloppia.
With potato and some soy
A bounty of much joy.
Eating dinner on my own again last night lead me to an impulse menu plan. I couldn’t think what I wanted, or rather there were too many things I wanted. So I went to Safeway and spotted tilapia filets at the fish counter. Bingo. I determined to do the flour, egg and breadcrumb thing and shallow fry them. When I say shallow fry I just mean that there’s only about ¼” of oil in the pan and it doesn’t cover the top of the fish when you’re doing one side at a time.
No recipe necessary here. I got the oil screaming hot and fried the fish for 2 minutes on side one and 1 minute on side two. It was scrumptious.
Cooking of tilapia
Is never at all sloppia.
With potato and some soy
A bounty of much joy.
Eating dinner on my own again last night lead me to an impulse menu plan. I couldn’t think what I wanted, or rather there were too many things I wanted. So I went to Safeway and spotted tilapia filets at the fish counter. Bingo. I determined to do the flour, egg and breadcrumb thing and shallow fry them. When I say shallow fry I just mean that there’s only about ¼” of oil in the pan and it doesn’t cover the top of the fish when you’re doing one side at a time.
No recipe necessary here. I got the oil screaming hot and fried the fish for 2 minutes on side one and 1 minute on side two. It was scrumptious.
My sides were the remains of a bag of edamame out of the freezer, simmered in a little water, drained, and dressed with butter, garlic powder, onion powder and pepper. No salt.
The baked potato I prepared in our convection toaster oven. 400 degrees for 1 hour. It was a white potato, not a russet and the final texture was soft and creamy as opposed to flaky. It received some butter, salt and pepper.
All in all I had one splendid feast.
The baked potato I prepared in our convection toaster oven. 400 degrees for 1 hour. It was a white potato, not a russet and the final texture was soft and creamy as opposed to flaky. It received some butter, salt and pepper.
All in all I had one splendid feast.
5 comments:
Sounds delicious! Love a good piece of Tilapia!
It sounds like a spendid feast indeed!
Edamame.....it's just fun to say!
mmmmmm...fried fish my favorite!
Loved Ogden Nash's poetry---"Candy is dandy but liquor is quicker."
Great way with the tilapia, simple and delicious! I so agree with the small amount of oil.
I've never had edamame and have it in the freezer, trying to figure out what to do with it. Now I know! Thanks!
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