Mix eggs and milk
Crack the eggs, season with salt and pepper, add milk and mix everything with a fork.
Baked tilapia fillet
200g
Cichlid fillet - Tilapia
1
œuf
2CáS
lait
40g
farine
2 prises
sel
2 pointes
poivre
1 petite cuillère
jus de citron
rapeseed oil
100g
1 portion
condensation
697 kJ
2680 kJ
166 kcal
639 kcal
graisse
2.9 g
11 g
dont acides gras saturés
0.6 g
2.4 g
hydrates de carbone
19 g
75 g
dont sucre
1.3 g
5 g
protéine
15 g
58 g
sel
0.2 g
0.9 g
Baked tilapia fillet
description et horaires
Cichlid is a fine freshwater fish that is characterized by firm flesh and a low-fat content. It is a predatory fish and you don't have to worry about it having bones when you eat it. It tastes wonderful in a crispy goldenbrown coating. It is also very quick to prepare and you can serve the breaded tilapia fillet in less than thirty minutes.
Bread fish
Drizzle the fish with lemon juice and season with salt and pepper. First turn it in the flour, then dip it in the egg and finally turn it in the breadcrumbs. Gently shake off the excess crumbs.
Fry tilapia fillet until golden brown
Heat the oil in the pan. Add the breaded fish fillets and fry until crispy and golden brown on both sides
Drain on kitchen paper
Remove the baked fillets from the hot fat. Drain on paper towels before serving.
Baked crispy tilapia
The baked tilapia is served immediately hot and goes particularly well with salads and dips.
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