Farm raised Wholey Tilapia tastes very close to flounder or catfish. The meat is sweat, lean, and mild tasting. It’s firm, white and flaky. You can broil, pan fry, steam, poach, grill, bake or braise the fillets for the best tasting Wholey Tilapia Loins.
It is a fresh tasting, non-fishy popular fish served in restaurants. Even people who don’t like fish tend to enjoy tilapia. Wholey Tilapia tastes great with your favorite marinade, sauce or salsa on top. It’s great for fish tacos and lightly breaded and pan fried makes for a delicious fish sandwich!
Wholey Tilapia Loins can also be baked or added to soups and stews. A great choice for those of you eating healthy – tilapia is lean and full of protein – try it on top of a fresh green salad. Heart-healthy tilapia contains Omega-3 fatty acids, vitamin D, Calcium, Potassium, and Niacin.
Wholey Parmesan Encrusted Tilapia Loins
- ½ bag Wholey Tilapia Loins, thawed
- 2 Eggs
- 1 tbsp. Milk
- 1 ¼ cup Flour
- ½ cup Parmesan Cheese
- 2 tsp. Paprika
- 1 tbsp. Fresh Parsley, chopped
- Salt and Pepper to taste
- Canola Oil for frying
- Rinse Tilapia Loins and pat dry.
- In a deep skillet, preheat oil to 350 F.
- Reserve ½ cup flour in a bowl, set aside.
- Whisk eggs and milk in a bowl, set aside.
- Mix remaining ¾ cup flour, Parmesan cheese, paprika, parsley, salt and pepper to taste in bowl.
- Dredge fish in the ½ cup flour, then in egg and milk mixture, then press into the flour and Parmesan cheese mixture.
- Place coated fish directly into preheated oil. Use caution to prevent hot oil splatter. Fry fish until golden brown, approximately 3-4 minutes per side or until internal temperature reaches 145 F.
BAKE: Thaw and rinse loins. Pat dry. Preheat oven to 400 F. Place loins in lightly oiled shallow baking dish. Season with salt, pepper and butter to taste. Bake for approximately 15-18 minutes, or until fish flakes easily with a fork.
BROIL: Thaw and rinse loins. Pat dry. Preheat broiler pan. Season fish with salt, pepper or lemon to taste. Please broiler pan continuing fish 4 to 5 inches from heat and broil fish flakes easily with a fork.
FRY: Thaw and rinse loins. Pat dry. Heat oil to 35o F. Dip loins in flour or cornmeal. Fry until golden brown, approximately 3-4 minutes per side.