Breaded fish is most typical for having by the beach on a beautiful sunny day on the coast of Ecuador. When visiting the beaches of Salinas or Montanita I always crave fresh fish caught minutes before. Every restaurant on the seashore make Pescado Apanado, it’s a traditional coastal dish that I’m sure you’ll enjoy. I changed this recipe by adding cilantro and lime zest to the breadcrumbs so it’s not so plain. This dish is crispy on the outside and tender in the inside. Very simple and delicious that can be served with vegetable, rice, pasta, fried plantains, or a salad.
Makes for 4 Servings
- 1 Cup Plain Breadcrumbs
- 4 Tbsp Cilantro, Minced (or subsitute any herbs you like)
- 1 Lime, Zested
- 4 Fish Fillets, Tilapia
- Salt & Pepper, to taste
- 1 Cup All-Purpose Flour
- 2 Eggs, whisked
- 1/4 Cup Canola Oil
In a shallow plate/bowl add in the flour and mix in with the salt and pepper. In another plate/bowl add in the whisked eggs. The last plate/bowl mix together the breadcrumbs, cilantro, and zest of lime
Working with one fillet at a time coat the whole fish with the flour and shake off excess flour. Then dip the fillet in the eggs cover all sides and lift to drain any excess. Lastly place it in the breadcrumb mixture, cover all sides and shake to remove extra.
- Cilantro is best used in vegetable dishes, with fish and meat (techweev.com)
- Jerk-Rubbed Catfish with Spicy Cilantro Slaw (cowtalesbyacowgirlcook.com)