Potato Crusted Blackened Tilapia
2 Tilapia filets
1 potato, peeled, par-boiled (I'll explain)
Creole seasoning or blackening spice (I used Zatarain's creole seasoning, because I didn't have all of my blackening spice ingredients)
2 Tbsp vegetable oil
Ok, first peel the potato. If you can't peel a potato, you're not going to be making this dish. Next, parboil the potato. To parboil, you get a saucepan of water to a healthy boil. Put the potato in and boil for 6 to 7 minutes. You don't want a soft potato, you just want it less firm than a fully raw potato. Remove from water and let sit for a minute or two (so you don't burn the holy crap out of your fingers for the next part).
Season the raw fish with the creole or blackening spice. Take the now cooled potato and, using a hand grater, grate the potato over the fish (I used the big holes on the grater). Make sure you spread the potato shavings over the fish so that it's all covered. Refrigerate for 10 minutes.
Put a saucepan on the burner over medium heat. Add vegetable oil. Let it get hot. Add the now 10 minute refrigerated fish potato side down. Be careful. For one thing, there's some very hot oil in that pan AND you don't want the little potato pieces falling off of the fish. Cook on this side for about 4 minutes. Carefully turn the fish using a spatula and cook on the other side for 3 to 4 minutes. For thicker pieces of fish, this time will increase.
That's it! It's actually pretty simple, and with practice, I may even get the potatoes to hold on to the fish like I want them to.
Calories: 564 (if you eat it all yourself, which I did)
Tools Used
Frying pan
Grater
Refrigerator
