Fantastic Panko Parmesan Crusted Tilapia with Beurre Blanc Sauce - July 16

Fellow Foodies

Here is another great recipe that I adapted from Viking Cooking School.  It is a wonderful dish that is delicate but flavorful.  In this recipe, I coat the Tilapia with the flour, egg wash and a bread crumb Parmesan cheese mixture and then do a  quick pan saute in olive oil.

The Tilapia comes out with a nice crusty brown color.  I serve it with a kicked up version of a delicate beurre blanc sauce that my wife "loves".  This is a family favorite.


Ingredients:

Tilapia filets - 3 to 4 (6 oz) pieces

1 cup flour
1 cup Panko bread crumbs
1 cup shredded Parmesan cheese
1/2 cup parsley chopped
2 eggs
1 tsp water

Cooking Instructions:

When I am doing this dish I like to use 4 Pyrex (glass) pie dishes.  One I use for the flour dredge and one for the breadcrumb / Parmesan / parsley mixture.  The other 2 are used for the egg wash and then as a holding dish for the Tilapia.

To begin, I pat dry the Tilapia and trim the fish if it needs it.  Most store bought Tilapia need little trimming except to take out the blood vein which is when you have 2 filets joined together, this is the dark spot.

I dredge the filet in the flour to make sure the fish is fully covered, shake off the excess, and then move to the egg wash.  The egg wash is made by beating  2 eggs with a TSP of water.  This is the tricky part and it takes some skill to cover the fish totally.  I like to put the filet in the egg wash and use a large spoon to spoon the egg mixture over the filet.  I move the filet to the next dish with the mixture of Panko break crumbs, Parmesan cheese, and parsley.  I again use another large spoon to scoop up the mixture and cover the filet on both sides.  When finished, I shake off the remainder and put the filet in the 4th pie dish.

The final step in the preparation of the Tilapia is to pan saute the filet.  In a saute, or non stick pan, I use good virgin olive oil to coat the bottom of the pan and then place the filet in the center and begin to saute on a medium to high heat.

Once the filet is sauteed to a nice golden brown, 2 -3 minutes, flip it over and do the other side and repeat.

After I have sauteed all of my Tilapia filets, I serve them with a nice beurre blanc sauce.  This is a delicate sauce that goes wonderfully with most fish.  See recipe below.


Beurre Blanc sauce (courtesy Alton Brown)

Ingredients

• 1 to 2 shallots, chopped fine
• 8 ounces white wine
• 2 ounces lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons cold unsalted butter, cubed
• Salt and white pepper, to taste

Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Good eating, enjoy

Memphis Food Guy