Egg Battered Tilapia

Prepare the rest of your meal before you tackle the fish frying. You'll want the freshly fried fish to go right from pan to table!

3 tilapia filets; about a pound of fish total
1 extra large egg, or 2 small eggs
2 Tablespoons white wine or water
1 Tablespoon finely chopped fresh parsley
Flour for dredging
Canola oil for frying
3 thin slices lemon
salt to taste

Wash the fish filets and pat dry. Beat the egg with the wine and add the chopped parsley. Have a pan ready with flour for dredging the fish filets. Slice the thin slices of lemon.

In a large skillet, heat enough canola oil to just cover the bottom of the pan. (Don't let the oil smoke.) Dredge the fish filets completely in flour, then dip each one into the egg and wine mixture to coat both sides. Quickly transfer the dipped fish filet to the pan of hot oil. In 2 or 3 minutes, your tilapia will be golden and crisp on the underside. With a spatula and the help of a fork, turn the fish and sautee for 2 to 3 minutes more. Drain on a paper towel-lined plate. Serve immediately.

Submitted by Maria G.

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