Wednesday, March 12, 2008

Works for me Wednesdays

Ok, I'm a first timer here on this amazing world of WFMW, so please be patient if it's a little disorganized.  Blogging in general is a new thing for me.  However, I have the most FAB talapia recipe that I think it's worth venturing into the unknown in order to share it.  

PS - I learned this recipe from the great Rachael Ray.

flour, 1 sleeve saltine crackers, 1 T Old Bay seasoning, 1 t smoked paprika, 2 slightly beaten eggs, talapia fillets, Extra Virgin Olive Oil

You will need 3 "stations" for this recipe. I used sandwich sized GladWare containers.  In one container, put the flour.  About a cup will do.  In another container, put the slightly beaten eggs.  In the last container, mix the saltines (crushed), paprika, and Old Bay.  Dredge the talapia in the flour (both sides), then dip in eggs (again, both sides), then dredge in cracker mixture (both sides again).  Put about 2 T Oil in skillet on high heat.  Allow oil to get hot (you will know it's hot enough by sprinkling a little flour in oil.  If it's hot enough, the flour will sizzle.  If it's not, the flour will float and do nothing).  Place fish fillets in skillet and cook until golden brown.  Flip and do the same on the other side.  

We made sandwiches out of this.  We used Hoagie Rolls, lettuce, tomato, red onion, pickles, avocado, and a little Vidalia Onion Salad Dressing.  We toasted the bread and served them open faced.  

Holy Moley.  I don't like fried fish, avocado, or lots of stuff on my sandwiches, but I was a Big Girl and tried this.  I could eat it every day.  Totally delish.  And it gets bonus points because my 3 kids ate the fish like it was their job.  This also works on chicken (pound it pretty thin) or other types of fish like Grouper....yum.

Enjoy and have a wonderful day.

For more WFMW posts, see Shannon's blog at It's awesome and will make you laugh out loud.