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Test Kitchen: Turn to pan frying for crispy tilapia

By Jessica Rodrigo
April 16, 2014 at 4:04 p.m.
Updated April 15, 2014 at 11:16 p.m.

Pan-seared tilapia and creamed leeks is a simple but classy dish for Friday night supper. It doesn't take long to prepare and won't leave you feeling like you ate too much.

Pan-seared tilapia and creamed leeks is a simple but classy dish for Friday night supper. It doesn't take long to prepare and won't leave you feeling like you ate too much.

What was I thinking when gave up deep-fried foods for Lent?

No doughnuts. No corn dogs. No fish and chips.

Nevertheless, there are other options of cooking that can satisfy the palate as well as that crispy, crunchy texture we love so much that is the product of frying.

Like pan frying, for instance - there has to be a loophole, right?

This recipe can be done with any kind of breading. I just happened to have panko crumbs in my pantry. If you have old bread, toast it then pulse it a few times in a blender/food processor and season with salt and pepper. You can also add a few herbs and some cheese if that suits you.

The leeks are a fancy side that can offer smooth contrast to the lemons and capers while the sour cream brings the two together nicely.

Have a recipe or a dish you want me to try? Email me at jrodrigo@vicad.com or tweet me via @EatsEatsEats. I'm always hungry.

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