Escalate your at-home dining experience and feel a little coastal with Supper Club Crusted Tilapia. Flaky tilapia is coated in tropical shredded coconut, nutty chopped pecans, and spicy red pepper flakes for a small kick of liveliness. Supper Club Crusted Tilapia can be whipped up in less than 30 minutes, so no fancy plans or uncomfortable clothes are required to enjoy it! Just some eager taste buds and good feelings!
Ingredients• 2 large eggs • 1/2 cup coconut, unsweetened and finely shredded • 1/2 cup pecans, finely chopped • 1/2 teaspoon salt • 1/4 teaspoon red pepper flakes, crushed • 4 (6-ounce) tilapia filets • 2 tablespoons canola oil
In a shallow bowl, whisk the eggs.
Run the coconut and the pecans through a food processor until very crumbly.
In a separate shallow bowl, combine the coconut, pecans, salt, and red pepper flakes.
Dip the 4 tilapia fillets into the eggs, then into the coconut mixture, patting to help the coating adhere.
In a large skillet, heat the canola oil over medium heat.
In batches, add the coated tilapia and cook until it is lightly browned and just begins to flake easily with a fork, about 2-3 minutes on each side.
Plate and serve.