Today I offer you a new menu choice for your Lent Fridays: Cajun-Seasoned Fried Tilapia. I got this from the September 2009 issue of Southern Living Magazine. It’s super easy and tasty. Although it has Cajun seasoning, I don’t think it would be too spicy for little ones—but you should temper your sprinkling of the filets to adjust to your child’s tastes.
1.5 tsp. Cajun or Creole seasoning, divided
3 Tbsp. self-rising flour
½ cup plain yellow cornmeal
1 Tbsp. butter
2 Tbsp. olive oil
Sprinkle filets with 1 teaspoon of seasoning. Combine remaining seasoning, flour and cornmeal.
Dredge fillets in cornmeal mixture, shaking off excess.
Melt butter with oil in a large skillet over medium-high heat. Add filets and cook 3-4 minutes on each side, or until the fish flakes with a fork.
Squeeze lemon over filets, if desired, and serve immediately.
Note: Instead of fish, you can use 8-oz skinless, boneless chicken breasts, or 8-oz bone-in, center-cut pork chops. I have never done this, however, so I can’t speak to the results. Let me know if you try it!