Cornmeal Encrusted Talapia Low Calorie Low Salt Recipe
Bruce's Cornmeal Encrusted Talapia
As many of you know, I have been dieting for a while now, and my wife is trying to live salt free since her blood-pressure problems last week. I have been cooking nearly all of the meals since her incident, and I am loving it. I dreamed of being a chef in a fancy restaurant when I was in high school, but was lured away from my culinary pursuits by the silcon chip.
I took a picture of this meal tonight just before we ate, so you could see what the results are. We just finished eating less than an hour ago, and let me tell you, it was divine!
What you see on the plate before you is a tossed romaine & spinach salad with fresh diced tomatoes, green peppers and portabella mushrooms. We had the choice between a sweet vidalia onion or balsamic vinaigrette dressing, both are low calorie and low sodium. I also had a side of brown rice mixed with a tomato and green chili salsa. Also at my six year old daughters request, fresh cut baked russet wedges.
The talapia is very easy to prepare as well. Simply prepare an egg wash in one bowl, and put cornmeal in another. I prefer Quaker brand cornmeal because that is what was in the cupboard 
Dip the fish in the egg wash, making sure it is completely covered, then place it in the cornmeal. Once you lay it in the cornmeal, press down on the fish, then flip it over and do it again. Be sure the entire fish is covered with the cornmeal and pressed into the flesh.
I use a non-stick pan on medium heat using only unsalted butter in the pan. Be sure the pan is completely heated before placing your fish in, or your fish will soak up the butter and not cook properly. The pan must be hot.
Once you place the fish in the pan, leave it alone. It doesn’t need to be continuously flipped, stirred, poked, etc. Just leave it there for a bit. Watch the edges, when they start turning a nice golden color, carefully lift the talapia to see if it is crispy, if not, set it back down, if it is done, carefully turn the fish over using your fingers on the top of the fish to keep it from splashing down in the hot butter, and let it cook.
How done you cook it is up to you. Since its breaded, when the breading is crispy, your fish is done. But you may want to get the cornmeal a little darker for a more cajun taste.
That’s it!
Quick, easy and delicious! The bonus being, no salt was used in this meal, and it is also low calorie as well!
Enjoy!
Freshly Cut Russets
Simple Egg Wash and Cornmeal
Cornmeal Encrusted Talapia