Cornmeal Breaded Tilapia

I admit, I am not the best at preparing fish. I find it quite the fastidious little protein that often gets itself permanently crossed off my list. But every now and then, I soften to its temperament and I give it a fair shot at the dinner table...besides it's supposed to be good for you. I'm all for good health. Tonight's concoction was Cornmeal Breaded Tilapia with tartar sauce, onion rings, and steamed broccoli. 

Cornmeal Breaded Tilapia

4 Tilapia fillets (I buy them frozen and thaw them)

1/2 cup flour

1 egg, + water

1/2 cup cornmeal

1 T everything rub (see recipe below)

1 small yellow onion

Canola oil (for frying)

Tartar sauce for dipping (recipe follows)

Set out 3 shallow dishes/containers and pour the flour in the first one, beat the egg with a few drops of water and add it to the second one, and pour the cornmeal and everything rub in the third one and mix well. Your three dishes should line up to your pan for frying.

Heat a heavy skillet over medium-high heat. Pour just enough canola oil to cover the bottom (no deep frying here!)

Dredge each fillet in the flour first, shake off excess, then dip in the egg wash, and then dredge in the cornmeal mixture. Lay fillet gently down into the oil away from you (to prevent oil splashing and burning!). Flip once browned on one side, brown on the other side and remove. Drain on a plate lined with a paper towel. Repeat with remaining fillets.

Peel the onion and slice into large rings; separate to make individual onion rings. Follow the same procedure with the onion rings for dredging and frying. Drain on a separate plate lined with a paper towel.

Serve with tartar sauce for dipping and a side of steamed broccoli.

Everything Rub (I made this up as a spice that can literally go on everything)

2 tsp kosher salt

2 tsp garlic powder

1 tsp cumin

1 tsp paprika (smoked paprika even better)

1 tsp dried oregano

1 tsp onion powder

1 tsp black pepper

1 tsp sugar

1/2 tsp cinnamon

1/2 tsp ground mustard

1/2 tsp chili powder

1/4 tsp ground cloves

Combine all spices well and store in an airtight spice container (I know, it's a lot of spices, but it makes a pretty good size batch to keep handy)

Tartar Sauce

1/2 cup mayonnaise

1 T lemon juice

1 tsp sugar

2-3 dill pickles, diced

1 T onion

Puree all ingredients in a food processor. (sometimes I drain a few teaspoons of the pickle juice from the jar into the mix for a little kick)