Funyun Crusted Tilapia with Farro Salad
Funyun Crusted Tilapia with Farro Salad
Really, REALLY delicious. You can use any sort of chip to be honest here, but I used lesser evil’s version of funyuns and love what flavor it added.
Serves 4
Ingredients:
Tilapia
1-1.5 pounds of fresh tilapia
2 cups of funyuns (I used lesser evil’s version to keep it slightly heathier!)
salt
garlic powder
1 cup of all purpose flour
2 eggs and a dash of water
high-heat oil for searing
Farro Salad
8oz raw farro, then cook in either water or chicken broth following instructions on bag
3/4-1lb fresh green beans, cut in 1” pieces and steamed until cooked
Farro Salad Dressing
1/4 cup of fresh dill, chopped
1/4 cup of fresh cilantro, chopped
1 big shallot, minced
1/3 cup of good olive oil
1 teaspoon of salt, likely more to add to taste
1 teaspoon of dijon
juice from a lemon
1 teaspoon of garlic powder
Instructions:
Steam your cut green beans, and cook your farro following instructions on bag.
Pat dry your tilapia and set up a tray to put tilapia on once breaded. Lay flour, mashed chips, and mixed eggs, each in their own paper plates (season the flour and egg plates with a pinch of salt and dash of garlic powder too). Cover tilapia in flour first, then egg, then mashed chips and lay on tray until ready to cook.
Make your farro salad dressing by chopping up then mixing all ingredients together in a bowl.
Over medium/medium high heat (depending on size of tilapia fillets, medium for larger, medium high for smaller) heat up your oil, use enough to cover entire bottom of pan. Cook each size until golden brown. Normally tilapia is super thin and cooks/browns in under two minutes each side but this time I made it, the tilapia was so huge it took much longer!). Once cooked, put on cookie cooling rack so it stays crispy and drops extra oil.
While the fish is cooking, mix together all your farro salad ingrediants. It is good cold or warm!
Put it all on a plate and enjoy!