In this recipe, “the marinade is the star,” chef and restaurant owner Joe Thottungal told us. So he makes sure to use onions to mop up the rest of it in his recipe for fried tilapia. But if you still ...

First take a heavy 12-inch (seasoned or porcelain-coated) cast iron skillet and place it atop a burner on your stove. Then set a flame under it on 'low,' just high enough to begin evenly heating the ...

Make the Ottawa chef and restaurateur's fried tilapia, vada and boondi mango raita You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

This is Chef Marilyn Doucette's heart-healthy alternative to fried catfish.Oven fried tilapia or catfish Makes 4 servings 1 pound tilapia or catfish 1/2 cup dry Italian bread crumbs 1/4 teaspoon dry ...

Pan-fried tilapia with potatoes and slaw on plate - Rez-art/Getty Images Often touted as bland, basic, and a bottom-feeder "garbage fish," tilapia is anything but. To get his tips for cooking with ...

Make the spicy marinade the night before, coat the fish generously, refrigerate or freeze it, and you are ready to whip up an easygoing dinner in mere minutes, Ottawa-based chef Joe Thottungal says.

Dive into flavour paradise this Monday with crunchy, savoury and oh-so-delicious Crumb Fried Tilapia with Grain Mustard Butter. Recipe inside If you are looking for a recipe to enjoy as a cosy ...

NEW HOPE, Minn. — The Lenten season is here and there's a lot of people eating seafood. Friday fish fries are a staple all over the state. On KARE 11 News Saturday, we lighten it up and get rid of all ...

The seafood shack is an icon of Southern foodways, a line that can be traced along the Atlantic from Nana’s in Charleston to Desposito’s in Savannah. And if you’ve vacationed anywhere from Key West to ...

First bake No Name tilapia according to package directions. One No Name Tilapia filet will make approximately 4 tacos. Place a small amount of vegetable oil in a sauté pan. Place one tortilla in the ...

He shared his recipe from My Thali: A Simple Indian Kitchen — and how to use every drop of that savoury sauce In this recipe, “the marinade is the star,” chef and restaurant owner Joe Thottungal told ...