Always scrambling to make a quick meal after work (as the baby in my belly can’t seem to wait as long as it used to for dinner), I have been eating a lot of fish lately.* Don’t worry, nothing mercury-laden or frequent enough to cause issues is being consumed. I’ve also found that flattened meats (read: Chicken Parmesan) seem to have a similar cook time. Whatever meat you’re using, this cornmeal crust is crunchy and flavorful and done in a flash.
3-4 Fillets of Talapia
1/2 C. Flour
1/2 C. Cornmeal
Sprinkle raw fish with salt and pepper and some sort of creole seasoning (e.g. Essence of Emeril or Tony’s). In a 50/50 flour and cornmeal mixture (say 1/2 C. of each mixed together), coat the fish on each side. In a large fry pan, heat enough olive oil to lightly coat the bottom of the pan over med-high. Cook each side of the fish until browned (about 2-3 minutes). Squeeze with lemon juice if desired. Yum.
*Thus I’ve been humming a lot of “Baby Beluga” lately.