Written by Jenny -
About a month ago our local newspaper published all the locations in our area for a weekly Friday Night Fish Fry. I could not believe the number of them — literally hundreds — and some have been going on for more than 3 decades! Other publications I found help search them out by providing the type of fish and side dishes served, whether alcohol is available, credit cards taken, etc. Until a few years ago, I had not gone to many despite growing up very close to the Atlantic Ocean and now near one of the Great Lakes. How could this be?! Thank goodness one of my girlfriends straightened me out. She has made the Friday Night Fish Fry a get-together time that we look forward to every year.
Instead of going to a tavern, club, hall or church this week, perhaps we will switch things up by having our dinner at one of our homes. I have two recipe choices: Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce and the Panko Crusted Tilapia with Spicy Tartar Sauce. Both recipes have a crunchy coating made without a fryer and are mighty tasty. Whatever recipe we choose will be served with sides of laughter for sure. Who knows…this may be our favorite location yet!
Ingredients for 6 servings:
- 1 package (8 oz.) light cream cheese (Neufchâtel), at room temperature
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
- 1/2 cup sweet pickle relish
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large egg whites, beaten
- 1 1/2 cups quick-cooking oats
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
- 2 tablespoons olive oil to 3
- lemon wedges
FOR TARTAR SAUCE:
BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.
FOR CRUSTED FISH:
COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.
HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.
- For Tartar Sauce with a kick, add hot pepper sauce to taste.
- If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.
Ingredients for 4 servings:
- 2 tablespoons all-purpose flour
- 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
- 1 large egg
- 1 cup panko bread crumbs or regular unseasoned bread crumbs
- 4 (about 12 ounces total) tilapia filets
- 1/2 cup mayonnaise
- 3 tablespoons pickle relish
- 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)
PREHEAT oven to 450° F.
PLACE flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.
DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.
BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.
FOR SPICY TARTAR SAUCE:
COMBINE mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.
- Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce
- Panko Crusted Tilapia with Spicy Tartar Sauce
- Get a Carnation coupon
More recent fish recipes:
|Fish Tacos with Creamy Avocado Salsa||Grilled Swordfish Kabobs with Avocado Butter|