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Want to impress your family with a tasty, crispy dish? Here's a recipe for you to try! Crispy in the inside and moist on the inside. This recipe includes a tomatada, a tomato stuffing that is sautéed and cooked with the tilapia. I have fond memories of fried tilapia from El Salvador, where we would hike to my uncle's fish ranch and pick out the fish for dinner and my tia prepared the best tilapia I've tasted!
Ingredients:
1/4 cup avocado oil
2-3 tilapia (whole fish)
4 roma tomatoes, diced
8 garlic cloves, minced
1 yellow onion, diced
1/2 bunch cilantro
1 bunch mint
1/2 almond flour OR all purpose flour
1 TBSP Knorr Consome
Salt & Pepper TT
2 eggs, whisked
1-2 limes
Directions:
Step 1: Wash and clean the tilapia removing any innards that may have been left behind.
Step 2: Pat the tilapia dry so that the water doesn't affect the frying process in the later steps.
Step 3: Prepare the tomatada ingredients by dicing the tomatoes, garlic, ming and cilantro
Step 4: In a medium pan, add ~2 TBSP avocado oil over medium heat. Then add the onions and sauté until fragrant. Then add half of the minced garlic and mix with the onions.
Step 5: Once the onions and garlic is sautéed, add the tomatoes and mix. Once the tomatoes are heated up, ~2 minutes, add half of the mint and cilantro and mix all veggies together. Add salt and pepper TT. Set tomatada pan aside.
Step 6: In a large plate, add the flour and 1 TSP of salt and 1 TSP of pepper and mix together, then set aside.
Step 7: In a shallow bowl, crack 2 eggs and whisk then set aside.
Step 8: Prepare the tilapia, slowly cut slits across the fish from top to bottom and at a diagonal until the knife reaches the spine of the fish. Each fish will have about 3-4 slits on each side. Flip the fish and repeat this step on the other side and with the other fish.
Step 9: In each slit of each fish, rub salt, pepper and add garlic, mint and cilantro. Then rub consome, salt and pepper on each side of the fish.
Step 10: Next, the bottom of the fish should already be cut open, spoon in about 2 spoonfuls of the tomatada inside the fish. Continue this step with each fish.
Step 11: Dip each fish into the egg wash and then the flour mix. Continue this step with each fish.
Step 12: In a large pan, add about 1/4 cup of avocado oil over medium high heat. Once the oil is hot, add 1 to 2 fish to the pan and fry for about 12-15 minutes on each side. You want to make sure the fish is cooked thoroughly, the meat will turn from a clearest, gray color to a bright white color. Continue this step until each fish has been fried on both sides.
Step 13: Serve with French fries or green salad or rice and beans.
¡Buen Provecho!
