-
1
Preheat the oven and cookie sheet at 425.
-
2
While the oven preheats, rinse the tilapia fillets under cold water and dry with paper towel. Set aside.
-
3
Now take the whole wheat bread and tear into small pieces. Place bread into a food processor and pulse about 10 -15 times to make fresh bread crumbs. Empty bread crumbs onto a plate.
-
4
In a 1 gallon zip lock bag combine the flour and salt. Put the egg substitute into a flat bowl.
-
5
Now take the fillets and place them into the flour and shake to coat evenly. Once the fillets are coated, shake off excess flour and place into fillets into the egg wash (one by one). Once both sides of the fillet are covered with egg place into bread crumbs and coat evenly, set aside on a clean plate. Repeat with the other fillets.
-
6
Once all the fillets are breaded take the cookie sheet out of the oven and add 3 tablespoons of Canola oil tilt the cookie sheet to coat well. Add the fish to the cookie sheet and place fish back into the oven. You will cook the fish for approximately 10 minutes (depending on the thickeness)flipping the fish 1/2 way during the cooking time.
-
7
While the fish is cooking combine the soy sauce, ginger and brown sugar in a small sauce pan. Bring the mixture to a boil, then reduce to a simmer for about 5 minutes. The mixture should thicken slightly (resembling a loose syrup). Remove from heat.
-
8
Take out the fish and place on a platter. Do not cover the fish as the crust will get soggie. Drizzle the Ginger Soy glaze on top of fish and garnish with the sliced scallions.
