Yesterday started out fairly uneventful and then turned into a pretty good night. My roommate and I decided to be social after watching hours of Portlandia. So, we went and kidnapped our friend Adam from his pool and forced him to eat dinner with us. He didn’t put up much of a fight.
We went to the store and bought a few bottles of chardonnay, some tilapia filets, potatoes, and Pringles (because I have a problem). Then, we—I—got to work cooking.
CITRUS AND HERB FRIED TILAPIA
2 tsp. dried basil
1 tsp. garlic pepper seasoning
½ cup non-fat plain Greek yogurt
2 tbs. butter
1 cup almond milk
3 tilapia filets
1½ cups flour
1 tsp. chili powder
1 tsp. dried basil
1 tsp. black pepper
Pinch of salt
Zest of one lemon
Zest of ½ an orange
Juice of the lemon and orange
First, peel and dice the potatoes and put them in some lightly salted boiling water. While that boils, prepare the batter for the fish.
On a plate, mixed the flour, chili powder, lemon zest, orange zest, salt, pepper, and dried basil. In a small bowl, mix together the juice from the lemon and the orange, and whisk in the two eggs. Set aside.
Once the potatoes are fully cooked, drain the water from the pot. Toss in the butter, almond milk, and Greek yogurt, and mash. After the potatoes are mashed, toss in the garlic pepper, dried basil, and garlic pepper. You can also add some salt if you want to, but it’s not necessary—they were great without it. Mix that together thoroughly, cover with a lid, and set aside.
In a skillet, heat up some vegetable oil. I filled up the pan just enough to cover the entire bottom on the pan. While that heats up, start getting the fish ready.
Take a fillet and dunk it in the egg mixture, then dredge it in the flour. Then dunk it back into the egg, and again into the flour. Coating the fish twice ensures that it’ll be really crispy and flavorful when it’s fried. Repeat this until all of the fish is coated.
Once the fish is battered up, use tongs to carefully place it into the hot oil, careful not to burn yourself. Maybe I’m just a klutz, but I manage to always splash hot oil on myself if I don’t use tongs. Gotta watch out for that.
Let the fish fry until each side is a nice golden brown. I had to flip my fish once since I didn’t use enough oil to completely coat the fish. After the fish is cooked to your liking, I lined a plate with paper towel and set the fish on it to absorb the excess oil.
Then plate it up with the mashed potatoes and enjoy. I also steamed up some asparagus as a side to the meal, and served the fish with a lemon slice. I always like having a little fresh squeezed lemon on fish, and the extra citrus really brought out the zest in the batter.
We ate to the point where we almost fell asleep, and it was perfect. The meal turned out so much better than I had imagined. And just when we thought we could eat no more, we made a froyo trip and coated our frozen yogurt in candy and brownie bits and ate it in the yard while laughing and catching up on each other’s lives. All in all, it was pretty awesome…or dare I say, bitchin?
After froyo we went our separate ways. A friend of mine asked me to meet her at a bar downtown and I managed to get super lost on the way there and a few people had to walk around to try to find me. And then when I ordered a drink, I spilled it all over the table.
Bar: 2 Kirsten: 0 ...oh well, at least the dinner turned out well.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.