Friday, April 2, 2010

Pan Fried Tilipia - Lent Approved!

 
This is my third year of Lent and the Easter season as a Catholic. I converted for my husband so we could go to church together as a family, but I never realized there is a whole sub-culture for food for Lent-following Catholics. That wasn't a lesson in RCIA, but fish frys, cheese pizza, and fish sticks are just a normal meal for certain people's 40 days.

As I've mentioned before, I'm not a huge fan of fish. Although we live in Florida, I'm a Midwestern girl who grew up eating lots of beef and pork. (Actually lots of ground beef and pork chops!) The first time I ever ate at a Long John Silver's was in college when my now-husband brought me....oooo those hush puppies were yummy, but I passed on the fish!

We've come a long way since those college days, and while we don't eat at Long John's anymore, I can say we've rotated more salmon, tilipia, and shrimp into our diet. I'd rather eat a vegetarian-focused diet, but one night of fish works well in our menu planning.

I finally thought I'd give the classic Fish Fry a try for Ash Wednesday. It turned out great, and my husband was thoroughly impressed. My son inhales this fish, so I'll gladly make this once a week for a long time! We've eaten it alot during this Lent, so thought it was a great post for Good Friday!


Pan Fried Tilipia
4 fillets of tilipia
1/2 cup corn meal
1/2 tsp Old Bay
1 tablespoon butter
1 tablespoon olive oil

On a plate, combine the corn meal and Old Bay. Heat a cast iron skillet over medium, and add the butter and olive oil in the pan. Pat the tilipia dry, then coat both sides in corn meal mixture. Add to the skillet, and cook over medium until the fish coating is lightly browned. Flip and cook until the fish is opaque and cooked through.

Easy Cooking | Simple Cooking

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