1 1/2 lbs Tilapia fillets
1/3 cup all-purpose flour
2 large eggs, lightly beaten
2 Tbsp water
3/4 cup ground almonds
1/2 cup Panko (Japanese style) bread crumbs
1 Tbsp shredded orange zest
3 Tbsp Olive Oil
salt and pepper
- Rinse tilapia with cold water, pat dry with paper towels. Set aside.
- Place flour in a shallow bowl, set aside. In a second shallow bowl, beat together eggs and the water. In a third shallow bowl, combine almonds, panko bread crumbs, and orange zest.
- In a large skillet, heat olive oil over medium-high heat. Meanwhile, dredge tilapia in flour, shake off excess. Dip in egg mixture. Coat with almond mixture.
- Fry almond-crusted tilapia in hot oil for 2 to 3 minutes per side or until fish flakes easily when tested with a ford.