happy indian summer, yo.
i don’t know who declares it’s indian summer or what it even needs to be to be indian summer, but i’m saying it’s so. because this healthy fried fish recipe is like indian summer’s long lost soulmate and you shouldn’t keep them apart a minute longer.
also, have you seen the sex and the city episode with indian summer? big moves to napa. it’s literally the best one. now i want to turn it on. and then move to napa.
this is kind of the best time of the year. it’s football season so i get to cook and drink beers on sundays while laughing at people who are yelling at a tv as if the guys in leggings on the other side of the screen can hear them.
it’s cozy. it’s a comfortable inbetween. you know how i love living in the gray area – probably why fall is my favorite season. you can still feel the heat of summer on your skin, but the days become shorter and the temperatures start to drop just enough. it’s always felt to me the same way i feel when 6 o’clock rolls around – like a time to take a deep breath and just be for a minute.
plus, the polar vortex is a distant memory and feels really far away so we’re just in this bliss of flannel and mulled wine. i saw a girl in one of those puffy coats that make you walk like a penguin. last. weekend. it was 65 degrees out. honey, whatcha gonna be doing when you actually wish you are a penguin on the offchange it will make the wind stop feeling like daggers on your skin?
fried fish always seemed scary to me. mostly because i imagine oil splattering and i still have imaginary burn marks from all the years i volunteered to make bacon for the family on sunday mornings. slave labor. dontchaknow.
but this fish isn’t like that. even a little bit. and you don’t feel like you have a whale in your stomach after you eat it. it’s just oh.em.gee. why have my tastebuds never had this before?
can i get a what what.
what? people don’t do that anymore? are you also going to tell me that twerking is so last season? [closes out of miley cyrus youtube videos]
also – don’t skimp on the tartar sauce. ugh i am struggling with my words today, just took a solid 3 minutes for me to think up the word skimp. i have bronchitis which makes me feel like a giant baby who really just wants her mom to come make her soup because her chest is on fire and she has to cough but can’t cough because then it burns and owwww. i made it through half a post about complaining about it. then a cough attack ensued and i felt like.i.might.die.
where were we? ah yes, the sauce. i’ve been going through a saucy thing. sriracha mayo. this amazing honey mustard hot sauce. dont.stop.wont.stop.
- 2 tilapia fiets
- 1 cup breadcrumbs
- 1 large egg
- 1/4 cup flour
- 1/2 lemon, quartered and deseeded
- salt and pepper to taste
- vegetable oil for the pan
- for the tartar sauce:
- 1/4 cup lowfat mayo
- 1 tbl red onion
- 2 tbl relish (sweet or dill, whichever you prefer)
- 1/2 tbl capers, drained, rinse and chop ’em
- you’ll need 3 separate dishes – place flour in the first, beat the eggs lightly in the second, and add breadcrumbs to the third
- season tilapia with salt, pepper and a bit of lemon juice
- take each tilapia – dip filet in egg, then flour and then breadcrumbs.
- in a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. pour oil 1/4 inch deep into skillet.
- heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil.
- cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side.
- tartar sauce: add all ingredients in bowl, cover and refrigerate.
- Serve immediately with lemon wedges and the tartar sauce.