Crispy Tilapia with Remoulade Sauce

Monterrey Bay Aquarium rates U.S. farmed Tilapia as "Best Choice" with regard to sustainability, environmental impact and dietary health. Tilapia is also very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily  vegetarian diet, and so do not accumulate mercury found in prey. Tilapia is low in saturated fat, calories, carbohydrates and sodium, and is a good protein source. Our simple preparation crusts the fillets with egg and panko breadcrumbs, and we keep them frozen until service in order to maintain freshness.

Cooking:  Make sure the fillets are properly thawed before cooking. Quickly fry in 350 degree canola oil until golden brown and fully cooked.  Drain on paper towels. Garnish with the remoulade sauce and chopped parsley.