Deliciously crispy, golden-brown fried tilapia loin paired with creamy, buttery corn and potato casserole.
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Tilapia Loin
Tilapia Loin is sourced from the thickest part of the fish’s back, offering a generous and satisfying portion. Its robust texture holds up well to cooking and typically possesses a subtly richer, more pronounced flavor profile compared to other tilapia cuts.
Cornmeal
Finely ground from dried corn kernels, cornmeal serves as the crucial outer coating for the tilapia. When applied and cooked, it transforms into a delightfully crisp and golden crust, providing a textural contrast to the tender fish within. This crispy exterior adds a satisfying crunch to each bite.
Dried Mashed Potatoes (Instant):
Dehydrated and pre-cooked potato flakes, commonly known as instant mashed potatoes, play a unique role in the corn casserole. Their primary function is to introduce a velvety smooth and consistent texture. They also act as a thickening agent, binding the casserole ingredients together. Additionally, when the casserole is pan-fried or otherwise heated, the dried mashed potatoes can develop a delectable crispness on the edges.
Butter
A classic ingredient for adding depth and richness to any dish, butter is essential in this corn and mashed potato casserole. Its luxurious fat content imparts a lusciousness and elevates the overall flavor profile, lending a decadent note to the otherwise simple components.
Milk
Used as a key component of the tilapia’s marinade, milk plays a dual role. Firstly, its mild acidity helps to gently tenderize the fish, resulting in a more succulent final product. Secondly, it adds moisture, ensuring that the tilapia remains juicy and avoids drying out during the cooking process.
Sweet Kernel Corn
The sweet corn kernels provide a burst of natural sweetness and a tender, juicy bite to the casserole. Their addition not only contributes to the dish’s flavor profile but also introduces a vibrant color and a pleasant textural element that balances the richness of the other ingredients.
TIPS & TRICKS FOR THE BEST SOUTHERN CORNMEAL CRUSTED FRIED TILAPIA WITH BUTTERY CORN AND MASH CASSEROLE
Loin vs. Fillet: What’s the distinction between tilapia loin and fillet?
A tilapia fillet is a boneless cut taken from the side of the fish. It’s typically thinner and cooks relatively quickly. A tilapia loin, on the other hand, is a thicker, meatier cut from the back of the fish, offering a more substantial texture and sometimes a richer flavor profile. Knowing which one you have allows you to adjust your cooking time and method appropriately.
What other fish are good for frying?
While tilapia is a fantastic choice for frying due to its mild flavor and firm texture, you might be curious about alternatives. Other excellent options include cod, catfish, haddock, and whiting. These fish share similar characteristics with tilapia, making them ideal for breading and frying. Each has its own distinct flavor, so feel free to experiment and find your favorite.
Why are instant potatoes preferred for this recipe?
Instant potatoes create a smoother, more consistent texture, especially when used as a coating or a base for other ingredients. They absorb moisture well and create a delightful crispness when fried or baked. The instant potato adds a thickener for the corn while not necessarily making it a mashed potato dish.
Is it possible to use whole potatoes?
Of course! While instant potatoes are preferred for their specific texture, using whole potatoes is certainly possible. Just be aware that the preparation will be different. Whole potatoes will need to be cooked thoroughly before being incorporated into any recipes that are intended to be crisp or uniformly smooth. You’ll likely need to boil, bake, or steam them and then mash them to the desired consistency before using them in place of instant potatoes. The final result may have a different texture and flavor profile but can still be delicious!
What are the top corn selections?
When selecting corn, you have a variety of options, each with its own unique taste and texture. Sweet corn, with its tender kernels and sugary flavor, is a popular choice. White corn offers a slightly different sweetness, while yellow corn is known for its vibrant color and classic corn flavor. For a more robust taste, explore varieties like bicolor corn, which blends white and yellow kernels, offering a mix of sweetness and texture. The best corn for your dish ultimately depends on your personal preferences and the desired outcome.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cast-iron skillet
Mixing balls
Measuring cup and spoons
Chef knife
Cutting board
Whisk
Rubber spatula
Oven mitts
immersion blender or blender
SIMILAR INGREDIENTS TO
Cast Iron Tilapia Topped with Crab Etouffee
Citrus Pepper Tilapia + Serrano Pineapple Yellow Rice.
Shrimp and Tilapia Ceviche
ENJOY THIS RECIPE WITH
Roasted Turkey + Poblano Cheese and Rice Casserole
Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette
Chef’s Salad + Golden Ranch
RECIPE
Southern Cornmeal Crusted Fried Tilapia with Buttery Corn + Mash Casserole
Ingredients
Method
- Marinate the Fish: Combine milk, cornstarch, eggs, and hot sauce. Let the tilapia loin sit in this mixture for one hour to overnight.
- Prepare the Breading: Mix together the cornmeal, cornstarch, and all listed spices for the crust.
- Make the Corn Casserole:
- Using an immersion blender or blender, pulse the corn a few times so its half creamy, half whole consistency.
- Mix in the mashed potatoes, softened cream cheese, butter, half-and-half, and Parmesan cheese. Stir well. Add more half and half if needed.
- Pour the corn mixture into a baking pan. Bake at 350°F until golden brown and bubbly, about 30 minutes.
- Fry the Fish:
- Heat the cooking oil in a cast-iron pan over medium-high heat until the oil starts to snap.
- Dredge the marinated fish on both sides with the cornmeal breading.
- Place an even layer of fish in the hot oil. Cook for four to five minutes on each side, or until golden brown and floating.
- Remove the fish from the pan and place it on a paper towel or wire rack to drain.
- Serve: Serve the fried fish with the bubbly mashed corn casserole.
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