Some of my fondest childhood memories are of when I used to go fishing with my mom. I loved everything about it! I had my own fishing pole and a cute little tackle box. We would spend hours sitting by the lake waiting for the fish to bite. At the end of the day, my mom would fire up the grill and cook our catch of the day.
My mom made the best cornmeal-crusted fried fish, and she topped it with lots of lemon and black pepper. She didn't use recipes, she just added everything (and anything) she liked. Years later, I came up with a recipe that was almost identical to what my mom would make.
So simple with delicious results.
Lime-Pepper Maseca-Crusted Tilapia
- 4 to 6 tilapia steaks, cut in half lengthwise
- 2 cups Maseca (masa harina)
- 1 tablespoon lime or lemon zest
- 1/2 teaspoon ground black pepper
- 1-1/2 cups milk
- 1/4 cup vegetable oil (for frying)
- Lime wedges (for garnish)
In a medium bowl or plate, mix together the Maseca, ground black pepper and lime zest. Season with salt.
Season the tilapia with salt and pepper. Set aside. Pour the milk into a bowl and soak the tilapia in the milk for 10 minutes. (This is a great trick to remove some of the "fishy" taste and smell of any type of fish!)
Coat the tilapia strips with the Maseca mixture. (If you want it extra crispy, re-dip the tilapia in the milk and Maseca.)
Heat the vegetable oil in a medium skillet over medium-high heat. Fry the tilapia until it turns golden brown on both sides. Season with more salt, if necessary. (Sorry about the blurry picture. It was the best of the bunch!)
Enjoy!!! (For an even more intense lemon flavor, be sure to squeeze some fresh lime juice over the tilapia strips.)