Wednesday, October 1, 2008

Cornmeal Crusted Tilapia

4 tilapia fillets
1 cup cornmeal
2 tsp dry dill
1 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
pinch of cayenne pepper
1/4 cup eggbeaters
2 tbsp canola oil
combine cornmeal, dill, parmesan cheese, salt, pepper, and cayenne in pie plat and set aside. pat each tilapia fillet dry with a towl, brush with eggbeather, then dip in to cornmeal mixture, turning to coat both sides.
Heat the oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes, turn using a spatula, and cook for another 3 minutes or until fish flakes easily with a fork. remove from heat.

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