Being from Boston, my uncles were all fishermen. Therefore, I was treated to a LOT of seafood, over the years. There was absolutely nothing better than my uncles dropping off the days’ catch to my mom, who would almost make something amazing. I remember my uncle’s dropping off baby lobsters because no one would buy them, now we all know them as chicken lobsters, and if they were free, there would be a line around the block, to get them.
My husband grew up as a good old midwestern boy, but he vacationed every year at Cape Cod, where he ate his share of great seafood.
When I moved to Ohio after we got married, I noticed that the seafood was different, they didn’t have lobsters, they had crab legs, and I literally remember going through the supermarket and saying, what are those? They just looked like something that came from outer space. Instead of cod, they ate salmon. I have never had salmon, so it was an acquired taste, my mother in law made the best salmon that I have ever had. I will probably be making it in the next couple of weeks, as we finish up Lent. She served it with a creamy dill dip, that even my son would eat (granted he would eat it without the salmon, but he would finish his bowl, LOL).
Seafood is important, it’s a great source of protein without a lot of fat. It hits most of the marks, gluten-free, low carb, and other diets.
Today, I am bringing you Tilapia, a widely distributed white fish. I did not grow up eating it, so I had to search for how to prepare it. First, it is a farmed fish, it can not be found in the wild, it has a lot of protein and Omega 3 fatty assets. It is a very controversial fish, I know this, because of everyone posts it on my air fryer group, people all go up in arms. But it’s a recipe, and you don’t have to eat it, so I don’t get involved in the controversy. I’m just a food blogger, not an activist.Print
This is a really easy fish recipe, you can use it on any white fish, today I used it on cod, but it works just as well on haddock, bass, grouper, pollock, and halibut. It is a crispy coating, almost like a typical fried chicken.
- 2 pieces of white fish, about, 1.5 pounds
- 1 tablespoon olive oil
- 1 cup bread crumbs
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Start by mixing the breadcrumbs, add bread crumbs, paprika, salt, garlic powder, onion powder, and black pepper to a small mixing bowl. Mix well.
- With your hands or a pastry brush, spread the olive oil over the fish.
- Then dip your coated fish into the bread crumb mixture.
- As you coat the fish, place them in a greased air fryer basket or a greased air fryer tray.
- When you finish breading your fish, spray GENEROUSLY with olive oil spray. This helps the fish crisp up.
- Set the tray or basket into the air fryer at 350 degrees F, for 8-12 minutes, Flip, about halfway through, and spray again with olive oil, and continue air frying.
- Once your fish flakes easily, remove.
- Serve with tartar sauce and/or lemon wedges.