Escalate your at-home dining experience and feel a little coastal with Supper Club Crusted Tilapia. Flaky tilapia is coated in tropical shredded coconut, nutty chopped pecans, and spicy red pepper flakes for a small kick of liveliness. Supper Club Crusted Tilapia can be whipped up in less than 30 minutes, so no fancy plans or uncomfortable clothes are required to enjoy it! Just some eager taste buds and good feelings!
Ingredients
- 2 large eggs
- 1/2 cup unsweetened coconut, finely shredded
- 1/2 cup pecans, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 (6-ounce) tilapia fillets
- 2 tablespoons canola oil
Directions
Step 1 –In a shallow bowl, whisk the eggs.
Step 2 –Run the coconut and the pecans through a food processor until very crumbly.
Step 3 –In a separate shallow bowl, combine the coconut-pecan mixture, the salt, and the red pepper flakes.
Step 4 –Dip 4 of the tilapia fillets into the eggs, then into the coconut mixture, patting to help the coating adhere.
Step 5 –In a large skillet, heat the canola oil over medium heat.
Step 6 –In batches, add the coated tilapia fillets and cook until they are lightly browned and just beginning to flake easily with a fork, about 2-3 minutes on each side.
Step 7 –Plate and serve.
