A simple dish that will impress! Lemony caper and white wine sauce tops corn flour encrusted tilapia filets.
4 large (6-8 oz) or 8 small tilapia filets
1 cup War Eagle Mill Corn Flour
salt and pepper
1 tsp paprika
1/2 tsp garlic salt
2 Tbsp olive oil
2 Tbsp butter, divided
3/4 cup white wine
2 Tbsp fresh squeezed lemon juice
1-2 Tbsp capers
Dry fish with paper towel and sprinkle lightly with salt and pepper.
Combine corn flour, garlic salt and paprika and put on a plate or pie pan.
In a large skillet, heat olive oil and 1 Tbsp butter over medium heat until butter begins to sizzle. Meanwhile, dredge fish in corn flour mixture, shaking off excess. Put in hot oil. Pan fry the fish until golden brown. Turn and cook the other side (about 2-3 minutes per side. Remove from pan and keep warm.
Raise the heat to medium high and add wine, stirring to deglaze the pan. Stir in the lemon juice and capers and cook 1 minute. Turn off heat and stir in the remaining 1 Tbsp of butter. Spoon the sauce over the tilapia. Garnish with lemon slice.
Recipe Tips and Tricks
Serve with rice and lightly steamed broccoli or asparagus.