fish – Page 4 – Our Lustron Home

This tilapia recipe creates beautifully fried tilapia. The process is the same as my fried pork chops, but the results are very different. I reused my oil from when I made donuts, french fries, and chicken nuggets. You could smell the chicken nugget seasoning in the oil, but there was no additional flavor to the fish because of it. Tilapia is also a light fish, but I found that serving it this way makes it a bit fishier than baking or cooking in a pan. I also found, though the paprika gives it a beautiful appearance, I personally did not like the overwhelmingly earthy flavor. My husband loved this meal though, so try it before you decide, but I just was not a big fan of the earthy flavor, and/or I should not have served it with beets, since that just emphasized the earthy flavor of the tilapia. I also served this meal with classic flavored Suddenly Salad. It is one of my favorite pastas, and it did compliment the meal by adding extra flavors. I also made my own tartar sauce by placing 3 Tbsp sweet pickles and 1/2 cup of mayo in a food processor. (I do not actually use mayo for any of my dishes, I always use “salad dressing”, the store brand Miracle Whip, because it has even less of a fatty flavor than Miracle Whip.)

Thaw 2 fillets of tilapia. Place on a plate and sprinkle paprika on both sides of the fillets.
In a deep, open mouthed dish, add 1/2 cup of flour. Coat both sides of each fillet until all fish is covered.
In a large dutch oven, add 2 cups of oil, and heat over medium high heat. Once the oil is hot (about 200 F), gently add each fillet and cook on each side for 2 minutes before removing.
Remove and place on paper towel lined plate, or dab with a paper towel on your serving plate. Serve with tartar sauce, and let rest 5 minutes before eating.

Frozen fish and pierogies are one of my favorite meals. It’s fast and requires little effort, it’s also delicious. I like Gorton’s brand frozen fish. It has a nice crisp batter that fully covers the fish, and it also have some texture left to the fish unlike some fish sticks that are ground up fish. I bake them as instructed. I also just get a box of store-brand frozen pierogies. I’ve tried Mrs. T’s, Aldis brand, and Weis brand pierogies and they all taste comparably good, so I never feel the need to splurge on name-brands. I boil the pierogies until they all float and are soft. In a large frying pan, I slice half an onion and saute the onion. Then I add 1/2 a stick of butter, melt it over medium-low heat, and add the pierogies with about 1 cup of pasta water. I just let that simmer on low. I don’t cook pierogies to add color, because I like the soft texture, and I also like the sauteed with butter and onion flavor.

Here are some photos of my easy meal. Next time, probably later this week, I will make homemade pierogies so wish me luck, and see you then!