TORTILLA-CRUSTED TILAPIA WITH CHIPOTLE TARTAR SAUCE

 

4 (6-oz each) tilapia fillets

1/2 tsp salt
1/4 tsp black pepper
1 cup all-purpose flour
2 tsp ground cumin
2 tsp ground coriander
2 large eggs, lightly beaten
2 cups crushed corn tortilla chips
1/4 cup canola oil, divided

Sprinkle both sides of the fillets with the salt and pepper.

Combine flour, cumin, and coriander in a shallow dish; place crushed tortilla chips in a third shallow dish. Dredge fillets in the flour mixture, dip in eggs, and dredge in tortilla chips, pressing to adhere.

Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Place 2 fillets in the hot oil and cook until golden brown on bottom, about 4 minutes. Turn, add another tablespoon of the oil, and cook until fish flakes easily with a fork, about another 4 minutes. Transfer fillets to a wire rack over a baking sheet and keep warm in a 200 degree oven. Repeat the process with the other two fillets.

Chipotle Tartar Saauce:
1 cup olive oil mayonnaise
1/4 cup drained dill pickle relish
2 tbsp chopped canned chipotle pepper in adobo sauce
1 tsp fresh lime juice
1/2 tsp onion powder

Combine all sauce ingredients together and serve with the tilapia.

Recipe and photo from SL.