Wednesday, June 11, 2008

Cornflake Crusted Tilapia

We had some bad storms on Sunday night, beginning at 11pm, and the torrential rain did not let up until around 3:30pm Monday. It rained so much that the creek at the bottom of our garden burst its banks for about the fifth time this year and a lake formed down there, again. But at least it was blessedly cooler. The water has all subsided again now, and it’s back to roasting one’s arse off, and very humid. And there are more storms forecast for tomorrow and Friday. The good news though, our veggies, plants and flowers are loving it. So everything in the garden is lovely.

Anyway, when it finally stopped raining, we did drag out the barbecue and grilled some fish. Fish selection is very poor around these parts, I guess it’s because Oklahoma is so far from the sea. Where I used to live in California you could go down to the harbor and buy fresh fish right off the boat. There was also a fish counter in my local supermarket that had a really good selection.

Here in Oklahoma, only a very small section of the supermarket is given over to fish and selection is very limited, usually catfish, salmon and shrimp, and occasional offerings of hoki, tilapia, oh, and I did once manage to get some mussels. This time it was Tilapia.

This recipe takes only minutes to prepare and only 20 minutes to cook, perfect for a weekday meal. And if you don’t feel like lugging out the grill you can use the oven.

Cornflake Crusted Tilapia


1 lb. Tilapia fillets
A few handfuls of Cornflakes, I’d say about 2 cups.
1 egg, beaten
½ a tablespoon vegetable oil
A dash of lemon pepper
1 tablespoon fresh parsley, chopped

  • Pre-heat grill to low. (Or oven to 350°F)
  • Place Cornflakes in gallon size storage bag and crush them with a rolling pin.
  • Put Cornflakes onto a plate, and beaten egg onto another plate.
  • Brush a piece of heavy duty foil with vegetable oil.
  • Dip fish in egg, coat with Cornflakes, and lay fish on foil. Sprinkle a dash of lemon pepper over each filet and top with chopped parsley.
  • Cook on grill over a low heat for 20 minutes.
  • (Or, place on a greased baking tray and bake in the oven at 350°F for 20 minutes).


Raquel said...

Hmmmm. . . I so agree with you on the fish issue. Around here you can get salmon, tilapia, maybe some cod if you are lucky - all frozen. Catfish by the dozens. We do like bass and crappie, fresh caught. Thanks for a great recipe for tilapia!

pamokc said...

OMG this looks so delicious. will have to show it to the hoobie as he is the cook in the family.

Pam said...

The fish looks delicious. Light & crunchy - perfect.

BanginFood said...

Oh wow, is this the recipe you emailed me? If so, this looks delicious. I just so happen to have a ton of cornflakes laying around! lol

Kevin said...

Using Cornflakes to add a crispy crust to fish is a good idea.

Norm Schoen said...

This looks good...I would love to read your article about the wine industry in Oklahoma.

Jan said...

Thanks, Raquel. It's great if you know a fisherman. Where we used to live in Grove, our neighbor used to give us fresh fish he had caught. But here, most of our neighbors are women and none of them fish.

Pam in OK City, thanks. I'm sure you and John will like this recipe,I sure you have the same problem getting decent fish.

Pam, thank you.

Feather, yes, this is the same recipe I e-mailed you.

Kevin, thank you kind sir. Cornflakes make a good coating for chicken too, say for a Chicken Kiev.

Norm, thank you for your interest.
You can find a link to my wine article below, but you will need to scroll through to page 16 as it is now in the magazine archives.

Or you can go to my writing blog, the link is on this page and go to the May 19th posting. I hope you enjoy reading it, I certainly enjoyed writing it.

Cheryl said...

I recently developed an affection for Tilapia, this sounds great! Luckily in the Pacific Northwest we can get about any fish known to man!

Beth said...

I don't think I fully appreciate how easy it is for me to buy local fresh fish. I live in Cornwall which is surrounded by sea and we get truely amazing fish and seafood. Note to self - go to the fishmonger more often!!

Jan said...

Hi Beth, thanks for popping in. I hope you enjoyed your holiday in France. I am green with envy, all that wonderful food, scenery, and lovely people.

You also live in a beautiful part of England, and I envy you your fishmonger.

Emiline said...

Did you get the storms yesterday? It hailed fo 10 minutes! Really hard.

Jan said...

We had terrible storms last night. The main storm formed in the town right next to us, and we were getting tornado warnings for our town on the storm radio. Had to take refuge in the closet for a while, but fortunately we didn't get one.

It's been raining here for most of the day today. :-(

Dhanggit said...

i've never heard of this recipe before!! and it sounds so great! i cant wait to try it!!

Jan said...

Thank you for dropping in dhanggit, I hope you enjoy the recipe.

Vincent said...

Absoultley Delicious!! Thank You very much! I didn't have corn flakes so i tried it with Brain Flakes and it still turned out great!

Jan said...

Thank you so much for your comment, Vincent, I'm glad you enjoyed it. Bran flakes sounds like a nice variation.