Cornmeal Crusted Tilapia With Pico De Gallo Recipe

Name: Cornmeal Crusted Tilapia With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; hot sauce to taste, I use about 1 good shake per person; 1/2 cup all purpose flour; 1/2 cup cornmeal or masa harina; 1 teaspoon salt; 1/2 teaspoon cracked black pepper; 4 tablespoons olive oil; 4 ounces tilapia fillets about 6-8 each; 2 tomatoes mediums, seeded and diced; 1 jalapeno small, seeded and minced; 1/2 onion small, diced small; 2 tablespoons cilantro chopped; 1/2 teaspoon salt; 1/4 teaspoon cracked black pepper; 1 lime zested and juiced

Servings: persons

1 cup buttermilk
hot sauce to taste, I use about 1 good shake per person
1/2 cup all purpose flour
1/2 cup cornmeal or masa harina
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 tablespoons olive oil
4 ounces tilapia fillets about 6-8 each
2 tomatoes mediums, seeded and diced
1 jalapeno small, seeded and minced
1/2 onion small, diced small
2 tablespoons cilantro chopped
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 lime zested and juiced

1
Cut out the blood line from the center of the tilapia fillets leaving 2 pieces per serving.
2
Combine buttermilk and hot sauce; set aside.
3
Combine flour, cornmeal, seasoned salt, and pepper. Dredge fish in flour mixture, then coat with buttermilk.
4
Heat a skillet over medium heat and add olive oil.
5
Coat fish once again in flour mixture, then place into skillet.
6
Fry until golden brown, then flip and fry on other side, about 4-6 minutes total.
7
Combine all remaining ingredients in a small bowl and mix well. Serve fresh.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup buttermilk, hot sauce to taste, I use about 1 good shake per person, 1/2 cup all purpose flour, 1/2 cup cornmeal or masa harina, and more.

Yes, Cornmeal Crusted Tilapia With Pico De Gallo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Crusted Tilapia With Pico De Gallo

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