Tilapia with Peach Salsa
large frying pan, and a paper towel-lined plate.
2 large peaches, peeled, pitted, and cut into 1/3-inch dice
1 jalapeño, seeded and minced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1-2 tablespoons fresh lime juice
1 teaspoon sugar
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup panko bread crumbs
3 tablespoons yellow cornmeal
1 tablespoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 tilapia fillets
2-4 tablespoons peanut or canola oil, for frying
In a bowl, combine the peaches, jalapeño, red bell pepper, red onion, lime juice, and sugar.
Put egg in a shallow bowl. In another shallow bowl or plate, toss together the flour, bread crumbs, cornmeal, salt, thyme, and cayenne. Dredge fish in the egg. Let the excess egg drip off and then dredge both sides of the fish in the bread crumb mixture, patting it with crumbs so it’s thoroughly coated.
Serve with the peach salsa.
Heat oil in a large heavy skillet. Add the fish and cook over medium-high heat until golden on the bottom, about 2 minutes for tilapia (adjust for thicker fillets). Turn the fillets and cook, turning occasionally, until the pieces are golden brown and cooked through, about 2 minutes for tilapia. Remove to a paper towel-lined plate.