It takes the right attitude
to prepare the 1-2-3 meals.
rationalized food preparation, so pay close attention. You're going to
get those things going that
take time: coating the tilapia fillets, frying the potatoes. In general you're
going to imagine the
critical path and schedule your actions accordingly without
backtracking, or double handling.
3 bowls for breading, plates for raw and finished fish, 8" chef's knife, fork, peeler
tilapia > flour, eggs, panko, olive
Important note: Dagim tilapia fillets begin to taste fishy when they are frozen for too long, so buy in store with good turnover and use right away...do not leave in freezer or you'll be sorry! If you can find them fresh, even better as long as they're clean fillets.
potatoes > olive oil, salt, pepper,
unsalted butter (shown elsewhere)
Put pan with a few tbsp of
oil on stove top on
potato/portion in 4, turn 90º then 4 again.
Cut into bits along length of slivers, then dump into hot
oil. Add salt,
pepper, butter, and flip like a pro. (shown elsewhere)
Open bag of defrosted tilapia double fillets, split fillets in two, rinse, and lay on plate. Dredge completely in 1+ cup of flour, then in 2 scrambled eggs, then coat completely with Panko and pile on plate. Use the same setup for chicken cutlets cut into 1" fingers.
When potatoes are brown and
mostly crispy, slide out on
plate carefully leaving the excess oil in the pan. Add a lot
more oil, a shallow lake of oil, and allow to get hot.
Take one breaded fillet and dip corner in oil as a test.
If it sizzles readily, it's ready to go.
Lay Panko'd fillets in hot
oil without crowding. You
will need to fry in two batches.
Check down side in oil and when nicely brown,
flip over. Remember,
heat flows from hot to cold so coating will not begin to turn
brown until fish has come to cooking temp. So, when it
does turn brown, it means the fish is cooked inside. A
nice bit of kitchen physics to keep in mind. Second side
will fry much
faster than first side. Remove
serving plate and replace with remainder of fillets.
Serve with lemon and salt.