RECIPE | Crispy Pan Fried Tilapia with Lemon Butter Beurre Blanc Sauce | CookItHealthier.com

RECIPE | Crispy Pan Fried Tilapia with Lemon Butter Beurre Blanc

Yields1 Serving

 4 Tilapia Filets
 2 Eggs
 1 cup Almond Flour (or regular flour if you prefer)
 1 cup Crushed Simple Mills Garlic & Herb Crackers
 10 tbsp Vital Farms Sea Salted Butter
 ½ cup White Wine Vinegar
 ½ cup Dry White Wine
 1 tbsp Minced Shallot
 1 Lemon, juiced
 ¼ tsp Sea Salt

D I R E C T I O N S //
1

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.

2

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.

3

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.

4

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.

5

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.

6

Repeat for all your filets and once they are all done, place them on a plate to get ready to fry.

7

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.

Lemon-Butter Beurre Blanc Sauce
8

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.

9

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.

10

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.

11

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

 4 Tilapia Filets
 2 Eggs
 1 cup Almond Flour (or regular flour if you prefer)
 1 cup Crushed Simple Mills Garlic & Herb Crackers
 10 tbsp Vital Farms Sea Salted Butter
 ½ cup White Wine Vinegar
 ½ cup Dry White Wine
 1 tbsp Minced Shallot
 1 Lemon, juiced
 ¼ tsp Sea Salt

Directions

D I R E C T I O N S //
1

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.

2

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.

3

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.

4

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.

5

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.

6

Repeat for all your filets and once they are all done, place them on a plate to get ready to fry.

7

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.

Lemon-Butter Beurre Blanc Sauce
8

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.

9

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.

10

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.

11

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.

RECIPE | Crispy Pan Fried Tilapia with Lemon Butter Beurre Blanc
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