Wednesday, October 21, 2009

Baked Tilapia and Fried Okra

My fiance and I came back from martial arts practice exhausted. While he began another load of laundry, I came up with this recipe. I love a full freezer. It makes life so much easier.

Baked Tilapia and Fried Okra

4 tilapia filets

1/2 bag breaded Okra

2 small potatoes, cut into small sections

2 tablespoons cornstarch

1 1/2 cups canola oil

3 fresh garlic cloves, chopped

Salt and pepper to taste

Pour the oil into a heavy skillet and set the heat to medium high. Spray a pan with nonstick coating. Put the filets in the pan. Season with salt, pepper and garlic on both sides. Place in 400 degree oven for 30-35 minutes.

While the fish is cooking, toss the potato chunks into the cornstarch. Set aside. Drop one piece of breaded okra into the oil. If it sizzles, the oil is hot enough to cook with. Add okra and potato chunks carefully in batches, using no more than half the pan space at a time. Cook till golden brown, then carefully remove and drain on a paper towel.Season with salt and pepper.

Pull the fish out of the oven after 30-35 minutes and check for doneness. If the fish flakes when you gently twist a fork in it, it's done. Serve hot with okra and potatoes.

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