Pan-fried Tilapia, imploded baby peas, and couscous.

What to do:
4 tbsp flour
1/2 tsp baking powder
5 tbsp bread crumbs
1/2 tsp sugar
... mix these ingredients throughly, then place on a plate.

1/2 LB Tilapia fillet (single serving)
1/4 tsp (x 2) Cajun seasoning
... apply a 1/4 Cajun seasoning to one side of the fish,
flip over and apply remaining 1/4 tsp seasoning. More if
you want it even spicier.

1 cup of milk
1 large egg
1 tsp sour cream
... blend all thoroughly, then pour into a plate that is recessed.

All above will need to be adjusted if serving more than one,
mostly the Cajun seasoning (for each fillet) and the breading

In a 9" skillet, pour enough vegetable oil, half the height
of the fillet (in other words, you dont want the fillet to
be submerged), turn on the heat (medium high) and bring to
about 350*.

I like to arrange the plates as follows: breading plate next
to skillet, egg/milk plate next to breading plate. When the
oil is at the proper temperature:

1) dip the fillet into the breading, both sides
(be sure to coat thoroughly)

2) dip the fillet into the egg/milk mixture,
coating both sides

3) dip the fillet back into the breading, both sides
(be sure to coat thoroughly)

4) place into skillet

5) cook for 3-4 minutes, then flip to other side and cook for
3-4 minutes, remove and place inside paper towel

After you've placed the fillet into the oil, bring stock
almost to a boil, throw in the couscous, cover and remove
from heat. (use amounts of stock-to-couscous as directed).

Throw in peas with a couple of tbsp's of water, cover and over
a medium high-heat. When the water boils off, throw in enough
butter to coat the bottom of the pan and to coat the peas when
you rotate the pan, season to taste, and remove from heat
once butter is melted, stir.

I fix the couscous and peas *after* I've placed the fillet in
the oil, because the couscous and peas will be done at the
same time as the fish.


If I'm fixing the meal for myself, I use frozen [baby] peas and
"instant" couscous, because they cook very quickly. I use the
"Near East" brand of couscous, "Original Plain". The reason I
buy the plain is because I can flavor it any way that I want,
depending upon the main course.

And I never use water ... ick - too plain. For example, I use a
vegetable stock for the couscous for fish/seafood main course
(for today's meal).

I'm guessing I spent at most, 20 minutes in the kitchen fixing
this. If fixing for 2 or more folks, I use fresh peas.

Spoon out couscous, sprinkle with paprika (and salt if you like),
add the fish and peas. Enjoy!

I love Tilapia, but I have never had it fried.

Sounds delish

Ugh. I bought some " Pub Style " Tilapia fillets at the local grocer.

It was HORRIBLE. I am afraid to even try Tilapia again.

sounds yummy, Im actuall defrosting some fish from the freezer, gonna deep fry it and mix some instant mashed potatoes

Pork Tenderlion Sandwich that i make myself

Boneless BBQ ribs with pasta salad. YUMMY.

Roasted chicken
garlic bread
squash
pearl onions

I ate to much!!

i had a salad tonight

cup of noodles, can of black beans

try some pork chops pan fried with added onion powder with some plum jelly to season it and a touch of pepper with some rice/ that my friend hits the spot.!

That all sounds good except for the rice. Can't stand the stuff.

a cup of yogurt and ginger beer

chicken fajitas tonight

If you're talking about the "rice-looking stuff", that's couscous, not rice :)

http://en.wikipedia.org/wiki/Couscous

89cent triple layer burrito Taco Bell

bbq riblets and a tossed green salad , baked potatoe

I was referring to the rice in the recipe Kirk posted.

I have yet to find a recipe for rice that I can actually eat.

What are imploded. Baby peas??

ginger sesame stir fry chicken and veggies on rice

chopped up potatoes, onions, carrots, celery, chuck beef, covered in 1/2 water 1/2 cream of mushroom soup cooked in the crock pot for 5 hours