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I make 'crispy' tilipia all the time, blackened too

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Joined: Dec 10, 2005


Posted to Thread #25899 at 10:59 am on Apr 11, 2014

This is how I make my crispy crust:

I make a coating mixture of crushed homemade crouton, panko (not crushed) and some flour (sorry, no measurements). Then I dip the fillets in egg whites then the mixture and pan saute. They key to a really crispy crust it to do most of the cooking on the first side; then when you flip it, it only takes another minute or two (depending on thickness).

I also usually break the fillets in two since one side is usually much thicker and takes longer to cook.

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