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TILAPIA PO'BOYS

TILAPIA brings a little twist to this Louisiana tradition. Crispy homemade seasoned breadcrumbs and your favorite tangy toppings give this sandwich a kick you won't want to forget.


TILAPIA PO'BOYS

INGREDIENTS

1baguette, roughly cubed
Drizzle of olive oil
Salt and pepper to taste
1 1/2tablespoons (appx.) each of rosemary and thyme, finely chopped
Zest of one lemon
1package Sea Best Tilapia, thawed
1cup (appx.) flour (for coating)
2-3eggs, beaten (for coating)
Hoagie rolls
Toppings (tartar sauce, pickled vegetables)

DIRECTIONS

  • To make bread crumbs, toss cubed bread with oil, salt, pepper, rosemary, thyme and lemon zest and bake at 325°F for approximately 15 minutes. (After removing bread from oven, turn up oven temperature to 450°F to preheat for fish.)
  • Process baked bread in a food processor until fine.
  • Place bread crumbs in shallow bowl or pan.
  • Fill a second shallow bowl or pan with flour and a third with beaten eggs to use when coating the fish.
  • Dredge fish in flour, then dip in egg, then coat evenly with breadcrumbs.
  • Place fish on wire rack and bake in 450°F oven for 10-15 minutes.
  • Serve on soft hoagies with tartar sauce and pickled vegetables.

Chef’s Note: To save time, you can use seasoned store-bought breadcrumbs.



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TILAPIA PO'BOYS