In this edition of Cooking At Home, Dan Eaton shows us how to prepare crusting tilapia fillets with ground corn tortilla chips all served with a Romaine lettuce, orange and avocado salad.
Keep the fish cold and add as much chopped Romaine as you like to a large mixing bowl add some peeled and sliced oranges, cut the avocado in half lengthwise, remove the pit and cut the avocado into chunks in the skin, without going through the skin, and then use a spoon to scoop that into the bowl.
Add a few optional thin slices of jalapeno pepper and add some optional chopped fresh cilantro, add a sprinkling of ground cumin and add a good splash of extra virgin olive oil.
Then squeeze the juice from the leftover ends of the orange peels into that and toss to combine.
Set the salad aside and set up a dredging station by putting a little all-purpose flour in one large shallow bowl or pie dish, beat a couple of eggs in another dish, add some ground corn tortilla chips to the third dish and then dredge the fish first in the flour.
Then dredge lightly in the beaten egg and, finally, gently but firmly in the ground tortilla chips.
Add a splash of vegetable oil to a large, heavy bottomed nonstick saute pan, on medium to medium high heat and, when the oil is hot, carefully add the fish.
Cook it until it's golden brown on the first side, adding a little more oil if you need to, then gently flip it over and finish cooking through on the second side.