Potato Crusted Tilapia
- 1 egg with a bit of water
- 1 tsp. Dijon mustard
- 8 cups Betty Crocker Potato Breading
- 1 Tbsp. cayenne pepper
- 1/8 cup sugar
- 1 7- 9 oz. Tilapia fillet
- 1 cup flour seasoned with salt and pepper
- 1 cup potato breading
For Egg Wash
Blend egg and mustard, place in bowl.
For Potato Breading
Mix ingredients and place in bowl.
For Fish Prep
Dip fish in seasoned flour; shake off excess. Dip fish in egg wash.
Next coat with potato breading. Sauté each side in canola oil until golden brown.
Place in oven to finish cooking for 7 minutes at 400˚F. Fish should be opaque and flaky.
Serve with rice, vegetables, or both!