Pan Fried Tilapia and BBQ Macaroni Salad
4 pieces of Tilapia cut down the middle
Salt, pepper, garlic powder, onion powder and Cajun seasoning
2 cups seasoned Panko crumbs
¾ cup whole milk
1 cup Vegetable Oil
Season each piece of fish on both sides with all seasonings (a generous sprinkle of each) Add a just a few little drops of Worcestershire to the fish and set aside. Place Panko in a shallow dish and in other dish, place the eggs and milk and beat well. In heavy-duty skillet (such as cast iron) heat the oil over medium-high for 1 to 2 minutes. Dredge the fish in the egg mixture then the Panko. Repeat dipping in the egg mixture then the Panko and place 4 pieces of fish at a time into the hot oil. Cook on each side for about 3 minutes or until golden brown. I like to serve this fish with tarter and ketchup.
BBQ Macaroni Salad
1 (8-ounce) box elbow macaroni, cooked and drained
1 cup frozen corn, thawed
½ to 1 cup fresh tomato, diced
½ teaspoon each of salt, pepper, garlic powder and Cajun seasoning
½ cup green onions, chopped
½ to ¾ cup of your favorite BBQ sauce (I use Sweet Baby Ray’s)
After macaroni is cooked and drained well, place in a large bowl and toss the next 5 ingredients together with the macaroni. Start with ½ cup of BBQ sauce then add more if you’d like. This is also very good the next day served cold!