My first fish recipe! Ok I know what you’re thinking. Fish and dairy together… didn’t you already say that meat and milk not allowed together? Well, yes that’s true. But technically fish is not considered “meat”. Stop rolling your eyes I don’t make the rules I just follow them. So yes, a Parmesan crusted tilapia is totally ok. I know… it’s just one more rule to deal with to make Kosher cooking more confusing.
Whatever, we deal with it.
I consider this meal kind of “southern style”; crispy fish, creamy coleslaw, and a cheesy biscuit are things that I would definitely put into that category, despite the fact that my fish is not technically fried. I’m sure there are some people who understand this cuisine a lot better than I do that are absolutely horrified that I would make this allusion. It’s like when people don’t understand traditionally Jewish food (for example, asking what type of bread I want for my smoked meat sandwich as if anything but rye bread is remotely acceptable), and I react somewhat like this;
So I apologize if you feel like I’m messing with your traditional recipes/foods. I never want anyone to feel like that. On to the note;
This is the consistency you should aim for with the biscuit dough. The minute your dough comes together in one giant clump, stop adding milk.
2 tilapia fillets
1/2 cup grated Parmesan cheese
11/2 tsp paprika
11/2tsp dried parsley
11/2 tsp olive oil
salt and pepper, to taste
1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil.
3. Wash and pat dry tilapia.
4. Mix Parmesan, paprika, parsley, salt and pepper in a shallow pan.
5. Brush tilapia with oil on both sides,dredge in the Parmesan mixture, and place on the baking sheet.
6. Take remaining Parmesan mixture and press into the top of the already coated fish.
7. Bake for 12 minutes until flaky.
1 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp garlic powder
3 tbsp cold butter, cut into chunks, plus 3 tbsp butter, melted
1 tbsp canola oil
3/4 cup sharp cheddar cheese (save yourself the time and buy pre-grated)
1/2 cup milk (or more as needed, see note)
1/2 tsp dried parsley
1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt and 1/4 tsp. of the garlic powder.
3. Add the cold cubed butter, and cut into the flour mixture using a fork until it is coarse (pea-sized is fine).
4. Add oil and grated cheddar cheese, followed gradually by the milk a little at a time, just until the dough is moistened and there is no longer any raw flour visible.
5. Drop approximately 6, 1/4 cup portions of the dough onto a cookie sheet.
6. Bake for 15-17 minutes.
7. While biscuits are baking, melt the remaining 3 tablespoons butter is a small bowl with remaining garlic powder and the parsley.
8. When the biscuits come out of the oven, use a brush to immediately spread this garlic butter over the tops of all the biscuits. Serve immediately and try to share with everyone else (you won’t want to).
2 cups of pre-cut coleslaw mix (if you feel like grating your own cabbage and carrots by all means do so, but I have a life and am too busy doing things like writing this blog to do that)
1 small white onion, finely diced
1 cup mayonnaise
1/4 cup white vinegar
3 tablespoons sugar
salt & pepper, to taste
1. Place vegetables in a large bowl. Always pick a bowl larger than what you need because if you try to toss it in a smaller one you will end up with coleslaw all over your counter.
2. In a small bowl, stir together mayonnaise, vinegar, sugar, salt and pepper.
3. Pour desired amount of dressing over the vegetables and toss to coat. Store in refrigerator until ready to serve.
Coleslaw can be made the night before even. Finish coleslaw 1-3 before beginning next steps.
A meal to make a fish lover out of anyone!