Tilapia Honduras Style

Tilapia is such a great fish; and, it's one for which we keep a constant supply at our house (thanks, in part, to Costco).  It's just as much a must-have staple as canned tomato paste and all-purpose flour.  Of course, anyone who regularly consumes this protein will know that it is loved/hated for its generally bland flavor.  On the plus side, it's not "fishy" in the least and can be paired with just about anything.  On the negative side, it's known to be one of the flakier white fish varieties that can leave a lot to be desired if not adequately seasoned. 

In my earlier cooking life, I used to merely spray a little Pam cooking spray on the fish carcass and sprinkle a pinch of salt on each side. Nothing great about that. It was food, but only in the most bare, survivalistic sense.  Now, keeping that in mind, this Honduran recipe has really turned me on my head when it comes to tilapia (and you will do a similar head-turn, too).  One thing to note when you are first preparing this dish - you will feel as though you have taken down every spice from your spice rack (and, you very feasibly might have!); but, remember, it's all for a good cause.  The seasoning is just perfect underneath the slightest crust that has ever flaked from this flaky fish.  Delectable and worthy of the work, it is certainly a dish to try!  Serve it all year long...with anything!  No one will complain....except for you, when you have to put your spices back on the rack. 

Ingredients:

1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 lbs tilapia fillets
2 eggs
1 cup flour (or bread crumbs)
salt and pepper
2 tablespoons olive oil
2 garlic cloves, sliced thinly
1/4 cup onion, finely chopped

Instructions:

1. In a small bowl, mix together all dry spices.
2. Sprinkle seasonings evenly over both sides of tilapia fillets (this can be done hours before you are ready to cook the fillets).
3. In a large skillet, heat olive oil and sauté garlic and onions until just tender.
4. In a shallow bowl, whisk eggs well.
5. In another shallow bowl, season the flour (or bread crumbs) to taste with salt and pepper.
6. Working with only a few pieces at a time, dip seasoned fillets in flour, then in beaten eggs, then again in flour.
7. Sauté the fillets in the seasoned oil for 2 minutes on each side, adding more oil if needed.
8. Remove to a plate to keep warm and repeat the process until all fillets are cooked.

(The original recipe came from this link: http://www.recipezaar.com/Tilapia-Honduras-Style-307590)