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Crunchy Oven Fried Tilapia
September 04, 2005

This is a surprisingly fried-looking & crunchy fish. Here's what I did: 1/4t salt, two dashes black pepper, 1/8t cayenne pepper, 1/8t garlic powder, plain (as implied) breadcrumbs. After coating, I used nonstick spray & drizzled a little olive oil on, too. I don't know if it made any difference with baking, but when I coat fish (or anything else), if you refrigerate it 30 minutes or more, the coating will stay on better (when pan-frying). It still lacked "something." Next time, I'll try 1/2t salt, 1/4t red pepper, a couple dashes black & a little horseradish in with the egg whites. I'll let ya know ... :)

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