Tilapia, boneless, skinless, fillets
Extra Virgin Olive Oil in the pan. Hot pan low heat.
Grind up (rolled crumbs) 10 to 12 Keebler, Light, Flaky, Buttery…
Club Crackers, (Multi-Grain.) Sprinkle in a small amount of flower with the crumbs on a dinner plate.
Fresh egg beat into a soup bowl.
Take out the individually vacuumed packed, frozen fillets and thaw them in their packs in the sink.
Open the packs, dip them, both sides, in the raw egg.
Place them on the crumbs/flower (flip and do other side) put in the hot fry pan.
I use McCormick brand a Black Peppercorn Grinder (not too much)
Then only a trace of McCormick Chipotle Chile, Pepper, Powder---a little bit is too much so use only a trace. (---one bottle should last your lifetime.) (remember--you can always add more but it’s hard to take off.)
Fry until the fish will flake apart then eat.
A nice touch is 50/50 sugar and white vinegar just a few drops on each bite.
