Tilapia Tizzy - Sweet Potato Chronicles

Tilapia Tizzy

Select­ing the recipe for our weekly cook­ing play­date seemed like a no-brainer. Ceri and I were in a "fin­gers" mood (as in chicken and fish) for their ease and crowd pleas­ing appeal, and we'd per­son­ally wit­nessed Esme eat an entire box of the organic, frozen kind. (She may have a Coney Island hot dog eat­ing con­test some­where in her.) So Ceri found some great, fresh organic tilapia and we prepped the girls with the usual cheer of, "So much fun…We're cook­ing together today."

Every­thing seemed fine when we got to Ceri's until it was time to, well, cook. You would have thought we'd asked them to erect The Great Wall of China rather than bread some fish. The bick­er­ing started instantly, but we per­se­vered and made some pretty damn good fish sticks. This wasn't your ele­men­tary school's Fri­day lunch. It was yummy.

Tilapia Tizzy

2 filets of Tilapia
1 egg, beaten
1/2 cup bread­crumbs
1/4 cup of shaved, fresh parme­san cheese
1/2 tea­spoon lemon zest
pinch of pep­per
1 table­spoon of olive oil

Method

This recipe can be baked or fried. We did both.

Pre­heat the oven to 400 and paint a non-stick sheet with the olive oil or heat the oil in a fry­ing pan. When bak­ing, cook for 10–15 min­utes, turn­ing once to brown on both sounds. The tilapia should be a milky white to sig­nal that it is cooked through.

Here's a run­down on a few of the early squabbles:

I don't want to share my piece of frozen bread. (Don't even bother ask­ing why they wanted to eat frozen bread.)

I want that chair, not this chair.

I want to crack the egg.

In an attempt to keep them engaged, Ceri told the girls that who­ever made it to lunch with­out fight­ing, whin­ing or cry­ing got their very own pet ele­phant. Not sure where that came from but it worked. They chilled out.

We started by mak­ing our own bread­crumbs from dried spelt bread. Scar­lett and Esme worked as a team on this task.

Beat the egg in a bowl. This was one of those points of con­tentions, so the girl's stirred the egg together. This was the look on Julian's face (Esme's sweet baby brother) as the girl's rum­bled over break­ing the egg.

Since we didn't have a chance to cut the fish prior to begin­ning the recipe (slice them into one inch strips and place to the side), the girls lost inter­est and had a tea party.

Ceri shaved the parme­san cheese and lemon zest.

I was able to coax Scar­lett back to the kitchen when I reminded her about earn­ing an ele­phant (where the hell was I going to get a frig­gin ele­phant! Thanks, Ceri.) to place the bread­crumbs in a shal­low bowl and then mix in the cheese, zest and pepper. Dip the fresh fish into the egg and then coat with the breadcrumbs.

We placed half the fish on a bak­ing sheet and placed it in the oven while the other half was fried in oil.

We served the girls a few sticks of both along side some mashed sweet potato (that was Julian's lunch and Ceri saved the excess in her ice trays). Esme and Scar­lett both ate each with the same con­vic­tion, but Ceri and I agreed that the fried ones tasted a bit bet­ter. Go figure.

After the lit­tle ladies fin­ished their plates, they both asked for their ele­phants. Crap. They remem­bered. We gave them choco­late cream puffs instead.

  

3 Comments

  1. Andrea Vega says:

    I made these today and they are AMAZING! Will def­i­nitely make them again soon. (I also liked the fried ones bet­ter) Thanks for the recipe!

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