Monday, November 22, 2010

Fried tilapia with baked potato and edamame

(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.
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.


Jessica said...

Sounds delicious! Love a good piece of Tilapia!

Pam said...

It sounds like a spendid feast indeed!

Chris said...'s just fun to say!

Jenn said...

mmmmmm...fried fish my favorite!

Pam said...

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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