A tender, mild tilapia fillet seasoned with Cajun spices and served on a toasted bun with crisp lettuce, tomato, onion, and a side of tartar sauce.
FISH and BATTER
4 -6 tilapia fillets
1/2 cup all-purpose flour
2 tablespoons creole seasoning
milk, enough to cover fish
1 tablespoon canola oil or 1 tablespoon vegetable oil
4-6 large round buns, toasted
Make the Fish
Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
Sprinkle with desired salt once on plate and enjoy.
Make the Sandwich
Place one fish fillet on the bottom of a bun and cover with vegetables and tartar sauce.