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Fish Fry with Brussels Caesar Salad

Our Fish Fry with Brussels Caesar Salad is a crispy, golden-brown tilapia dish served alongside a fresh and tangy shaved Brussels sprouts Caesar salad. The fish is breaded and pan-fried to perfection, then paired with Parmesan-topped Brussels sprouts tossed in creamy Caesar dressing.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 Lemon

  • ½ cup Breadcrumbs

  • ¼ cup Flour

Fridge and Freezer

  • 1 lb Brussels Sprouts

  • ½ cup Parmesan Cheese

  • 4 Tilapia Filets, thawed

  • 2 Eggs

  • 1 cup Tartar Sauce

  • ¼ cup Caesar Dressing

Directions

  1. Wash hands with soap and water. Wash and dry the produce. Slice the lemon. Thinly slice the brussels sprouts, discarding the ends (you can use the slicer on a cheese grater or an attachment on a food processor to make this faster).

  2. Make three bowls, one with flour, one with 2 beaten eggs, and one with breadcrumbs. Cut the fish into small strips, season with salt and pepper, then dip in each bowl: flour, egg, then bread crumbs. Place each piece on a clean plate as you go, pressing breadcrumbs to adhere (always wash hands before and after handling raw seafood).

  3. Heat oil in a large skillet over medium-high heat and cook the fish until brown, crisp, and cooked through. Drain on paper towels or a wire rack as they finish cooking, and keep warm.

  4. Meanwhile, toss the brussels sprouts with ¼ cup Caesar dressing, then sprinkle with parmesan.

  5. Serve fish alongside the salad with lemon wedges and tartar sauce. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*The USDA recommends cooking fish to an internal temperature of 145 degrees.</li></ul>

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