Tortilla Crusted Fish Fillets
This tasty Tortilla Crusted Fish Fillets recipe is a great way to enjoy your favorite fish fillets by salvaging the leftovers from the bag…
Ingredients
- 2 cups tortilla chip crumbs, or as needed and finely crushed
- 1/2 tsp. ancho chili powder, or as needed
- 1/2 tsp. ground cumin, or as needed
- 1/2 tsp. garlic powder, or as needed
- 1/4 tsp. ground Himalayan pink salt, or as needed
- 1/4 tsp. freshly ground mixed peppercorns, or as needed
- 2 to 3 large fish fillets (such as cod, halibut, red snapper, tilapia), patted dry
- 1/2 cup unbleached all-purpose flour, for dredging
- 2 large free-range eggs, beaten
- 2 tbsp. butter, melted
- cooking spray, for baking sheet and fillets as needed
Directions
- Preheat oven to 400ºF and lined a baking sheet with foil that has been greased with cooking spray; set aside.
- In a large resealable plastic bag, add tortilla chip crumbs and take air out of the bag before sealing it. Using a rolling pin, crush them finely and set aside.
- In a small bowl, combine ancho chili powder, ground cumin, garlic powder, ground sea salt, and freshly ground mixed peppercorns. Stir until nicely blended, and set aside.
- Spoon spice mixture on top of patted dry fillets, spreading it out and pressing down to adhere.
- For the breading station, add flour to the first shallow dish. In the second shallow dish, add beaten eggs. In the third shallow dish, add crushed tortilla chips and melted butter; stir well.
- Working with one fillet at a time, dredge it in flour and shake off any excess. Dip into eggs, letting the excess drip off, and then transfer to the tortilla chip mixture, entirely coating the fish, pressing down to adhere.
- Transfer the coated fillets to the prepared baking dish, and spray the top of the fillets with cooking spray.
- Transfer to the preheated oven and bake for 17 to 20 minutes or until the internal temperature reaches 145ºF. Serve immediately.