Growing up in the Midwest, it was normal to have weekly fish fry dinners. Especially in the summer months. Between my Grandpa, Dad, & Uncle, they kept us plenty full with all the fresh fish they would catch. Fish fry dinners were simple because we always had the staple sides to go with the fish. Grandma’s potato salad and Mom’s coleslaw along with a plate of bread piled high. Being raised that way, I seem to always crave a good slaw salad with my fish. I wanted this dinner to be super easy to make as I didn’t have a ton of time, so I leaned on some pantry staples to help me achieve the crispiest fish ever! I also took advantage of pre shredded cabbage and carrots which made putting the slaw together super easy! All I had to add was a simple homemade dressing along with some chopped peanuts, apple matchsticks and cilantro. It was the perfect pairing with the crispy fish and will definitely be on my make again list for sure!

Crispy Pan Fried Tilapia with Apple Slaw Salad

Recipe by Saturday Dinners with Ang

0.0 from 0 votes

Course: Food RecipesCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

6

minutes

Ingredients

• *For the Fish*

• 2 2 Tilapia Filets

• Salt and Pepper to Taste

• Garlic Powder to Taste

• Sweet Paprika to Taste

• 1/3 cup 1/3 Flour

• 1 1 Egg

• 1/2-3/4 cup 1/2-3/4 Panko Bread Crumb

• 1/4 cup 1/4 Freshly Grated Parm Cheese

• 1/4 cup 1/4 Canola Oil

• *For the Apple Slaw Salad*

• 12 oz 12 Bag of Premade Slaw

• 1 1 Granny Smith Apple, Cut into Matchsticks

• 1/3 cup 1/3 Peanuts, Roughly Chopped

• 1/2 cup 1/2 Cilantro

• *For the Slaw Dressing*

• 1/4 cup 1/4 Mayo

• 1/2-3/4 oz 1/2-3/4 Freshly Squeezed Lime Juice

• 2-3 tsp 2-3 Honey

• Salt to Taste

Directions

• To begin, pat fish dry with paper towel and season well on both sides. Allow the fish to sit for 10-15 minutes while you make the slaw salad to let the seasoning penetrate
• To make the slaw salad, in a large mixing bowl, add slaw, apple matchsticks, cilantro and peanuts. Mix dressing in small jar or prep bowl. Add to salad and toss. Allow salad to sit and soak in the flavors while you fry the fish
• To fry fish, preheat nonstick skillet or fry pan to medium/high and set 3 shallow bowls on your counter. Place flour in the first one, beaten egg in the second one and panko/parm mixture in the 3rd one.
• Add canola oil and while the oil heats, dredge fish through the 3 bowls. Once oil is heated through, carefully place fish in fry pan away from you to prevent oil splatter burns. Fry on each side for 3 minutes. Remove from skillet and top with some finishing salt and a scoop of apple slaw salad!
• It’s time to DIVE IN!

  •