Peanut-Crusted Tilapia With Frizzled Ginger & Scallions

1. 1

   In a 10-12 inch non-stick skillet, heat the oil over medium-high heat until hot.

2. 2

   Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes.

3. 3

   Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain, (leave oil in the skillet).

4. 4

   Toss the ginger and scallions lightly with salt.

5. 5

   Line up three wide, shallow dishes. Put the flour in the first; beat the egg in the second; put the chopped peanuts in the third.

6. 6

   Season the tilapia fillets lightly with salt.

7. 7

   Dredge one fillet in the flour shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set aside on a plate.

8. 8

   Repeat previous step with the second fillet.

9. 9

   Reheat the oil in the skillet over medium-high heat.

10. 10

    Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side, (reduce heat if they brown too fast).

11. 11

    Put the tilapia on dinner plates, and sprinkle with pepper to taste, and top with the frizzled vegetables , and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.