Tonight’s Dinner: Cornstarch dredged tilapia (garlic, pepper, salt, italian seasoning), rice with shiso furikake, peas & carrots.
Tonight’s Dinner: Cornstarch dredged tilapia (garlic, pepper, salt, italian seasoning), rice with shiso furikake, peas & carrots.
Why cornstarch? We eat lots of tilapia here on Florida’s Gulf Coast. It needs spices.
It helps a give it a crunch and carries the spices nicely on the fish. Not heavy dredge, just enough for a light crunch. I mix the spices into it then dredge the fish. Hot oil. ::::grins::: It also provides a nice carrier for any gravies you might want on the fish. It’s a great way to provide a crunch to a fish if you use a curry sauce over it. A light green curry with coconut milk is great with tilapia or any soft white flesh fish.
Crunchy outside sounds nice, and I’ll give it a go soon. Curry sauce over tilapia? Hmmm…..Mmmm, something I didn’t think of before. Thanks, Rhys.
Usually a coconut milk green curry… thai style or even the more standard japanese curry goes well over fish 😀