Tonight, the adventure is Crispy-Topped Herbed Fish Fillets and I have chosen tilapia because it's one of my favorites. It's a mild-flavored, white fish that holds up to what I throw at it and tends to work well with all sorts of toppings and cooking methods. Since cooking fish is intimidating in the first place, that's no small feat!I have to admit that I wasn't impressed with the breading of the final product, but perhaps it was because I was in a hurry and didn't much follow the recipe! (Hmmmm) I did not make fresh bread crumbs and instead used seasoned ones I had in the cabinet. I would follow the recipe in the future and make sure the crumbs weren't as finely ground as the ones I had.
I also didn't do step 2, which I would guess now is crucial to the finished product. I simply mixed the ingredients together and pressed on top of the fish. Let's just say it didn't yield the photo finish I was hoping for . . . .
Recipe link from Cooking Club of America (Yes, I am an offical card holding member!)
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