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THIS FISH WAS SO GOOD! Full of flavor, crispy and tasted like a professional chef made it, when in reality, it’s not that hard! So don’t let the name intimidate you.
I turned to my favorite new cookbook, Ina Garten’s ‘Cook Like a Pro’ 
If you’re on the hunt for some delicious recipes that taste and look like they came from a chef, but are perfectly doable for any novice at-home cook, then I highly recommend this cook book! You can snag Ina’s Cook Like a Pro on Amazon here
Ok, on to the recipe! I hope you enjoy this as much as we did! It’s a healthier version of breaded fish using crushed Simple Mills crackers instead of bread crumbs and Almond Flour instead of white flour. Serve it up with a light salad and a few potatoes and you have a super flavorful yet not overly filling meal.
P.S. If you are reading this and live in Dallas, this dish is based off my absolute favorite meal from my favorite restaurant, Neighborhood Services. If you live in D-FW or come here to visit, I highly recommend getting the crispy daily fish and the VooDoo meatballs!
P.P.S. Snag the Mountain Town Olive Oil Co. Butter Infused Olive Oil using the special discount set up for Cook It Healthy readers! Use ‘cookithealthy’ to receive a 10% discount on your next order. Snag the Butter Olive Oil here.
If you got fresh Tilapia, then you can skip this step. If you got some frozen filets, then you’ll want thaw them in some warm water for about 20 minutes before you get started with anything.
To prepare, go ahead and get out 2 shallow dishes. 2 plates will be just fine. On one plate, add a quarter cup of Almond Flour per filet you have. Season with some salt and pepper.
Next, you will take the Garlic & Herb Simple Mills crackers and add them to a food processor so they can blend up as finely is possible. (I added ½ the bag for two filets and it was just about the perfect amount) Once those are ground up, add them to the other plate you set out.
In a deeper dish, crack two eggs and whisk together for your egg wash. Then line up your dry ingredients next to your egg wash like an assembly line. Almond Flour first, then egg wash, then the crushed crackers.
Now you will take your Tilapia filets and dredge them in the flour on both sides and dust off the excess. Then dredge in the egg wash on both sides, shaking off the excess and finally coating with your crushed crackers.
Pro Tip: I used a fork to dredge and dunk the fish. It was the easiest way to keep hold of the fish.
Repeat for all your filets and once they are all done, place them on a plate to get ready to fry.
In a saute pan, add in 1 Tbls. of the Vital Farms butter and 1 Tbls. Mountain Town Olive Oil -Butter flavor! Heat over medium to medium high heat. Make sure the pan is nice and hot before you put your fish in. Then you will place two filets in your pan at a time and cook for 3-4 minutes per side until your fish is cooked all the way through. Note that after you take the fish out of the pan, the outside will crisp up more, so don't think you need to keep it on the pan for longer than the 3-4 minutes per side. Just as long as the fish is cooked all the way though, then it is done!
Pro Tip: Ina Garten recommends placing the fish on a sheet pan in the oven on 250 degrees to keep them warm and ready to eat once all the filets have been cooked and the sauce has been made.
In a sauce pan, add in 1 tbls. Mountain Town Co. Olive Oil - Butter Flavor with the shallot. Cook over medium heat until the shallot is fragrant and translucent.
Next, add in the white wine and white wine vinegar. Heat over medium heat for 5-10 minutes until liquid is reduced and more of a syrupy texture. Then add in the lemon juice and boil for 2 minutes.
Next you'll add in the salt and reduce heat to low as you add in 2-3 Tbls. of butter. Whisk in vigorously and continue adding new pieces of butter until 8 Tbls. (1/2 cup) has been added.
Pro Tip: Occasionally lift your pan off the heat to cool the mixture while you whisk in the butter.
Once the butter has been whisked and the texture is a thicker looking butter sauce, then it's ready for the fish! Drizzle over top and enjoy.
xoxo Ashley
Ingredients
Directions
If you got fresh Tilapia, then you can skip this step. If you got some frozen filets, then you’ll want thaw them in some warm water for about 20 minutes before you get started with anything.
To prepare, go ahead and get out 2 shallow dishes. 2 plates will be just fine. On one plate, add a quarter cup of Almond Flour per filet you have. Season with some salt and pepper.
Next, you will take the Garlic & Herb Simple Mills crackers and add them to a food processor so they can blend up as finely is possible. (I added ½ the bag for two filets and it was just about the perfect amount) Once those are ground up, add them to the other plate you set out.
In a deeper dish, crack two eggs and whisk together for your egg wash. Then line up your dry ingredients next to your egg wash like an assembly line. Almond Flour first, then egg wash, then the crushed crackers.
Now you will take your Tilapia filets and dredge them in the flour on both sides and dust off the excess. Then dredge in the egg wash on both sides, shaking off the excess and finally coating with your crushed crackers.
Pro Tip: I used a fork to dredge and dunk the fish. It was the easiest way to keep hold of the fish.
Repeat for all your filets and once they are all done, place them on a plate to get ready to fry.
In a saute pan, add in 1 Tbls. of the Vital Farms butter and 1 Tbls. Mountain Town Olive Oil -Butter flavor! Heat over medium to medium high heat. Make sure the pan is nice and hot before you put your fish in. Then you will place two filets in your pan at a time and cook for 3-4 minutes per side until your fish is cooked all the way through. Note that after you take the fish out of the pan, the outside will crisp up more, so don't think you need to keep it on the pan for longer than the 3-4 minutes per side. Just as long as the fish is cooked all the way though, then it is done!
Pro Tip: Ina Garten recommends placing the fish on a sheet pan in the oven on 250 degrees to keep them warm and ready to eat once all the filets have been cooked and the sauce has been made.
In a sauce pan, add in 1 tbls. Mountain Town Co. Olive Oil - Butter Flavor with the shallot. Cook over medium heat until the shallot is fragrant and translucent.
Next, add in the white wine and white wine vinegar. Heat over medium heat for 5-10 minutes until liquid is reduced and more of a syrupy texture. Then add in the lemon juice and boil for 2 minutes.
Next you'll add in the salt and reduce heat to low as you add in 2-3 Tbls. of butter. Whisk in vigorously and continue adding new pieces of butter until 8 Tbls. (1/2 cup) has been added.
Pro Tip: Occasionally lift your pan off the heat to cool the mixture while you whisk in the butter.
Once the butter has been whisked and the texture is a thicker looking butter sauce, then it's ready for the fish! Drizzle over top and enjoy.