INGREDIENTS

• 1 lb. of tilapia, flounder or another flat fish (4-6 filets)
• 1 cup of ground cornmeal
• 2 egg whites
• 1 tbsp. of paprika
• 1 teaspoon salt
• dash of pepper
• Half of a lemon squeezed
• Avocado Sauce:
• 1 avocado
• 2 tbsp. plain Greek yogurt
• Half of a lime squeezed
• Pinch of salt

INSTRUCTIONS

Avocado Sauce (make first):

Pit and peel the avocado before cutting into 4 halves. Place the avocado in a blender or food processor  along with the yogurt, lime juice, and salt.  Blend together until you have a nice creamy sauce. Feel free to play with the texture by adding more or less yogurt. Refrigerate until ready to serve.

Tilapia or Flounder with Cornmeal Crust:

Mix the cornmeal, paprika, salt and pepper together in a medium size bowl. Place your egg whites in another smaller bowl.

Marinate each filet with juice from the fresh squeezed lemon half and then dip each one into the egg whites and then cover each with the cornmeal mix. Place on a cool plate until ready to cook the fish.  Right before placing the filets into a hot non-stick pan, place a teaspoon of olive oil in the pan and  again add some fresh squeezed lemon juice from the lemon half. Then place each piece of tilapia or flounder in the pan to be lightly fried golden brown.  Each filet should be cooked for about 2 minutes on each side where you have a lightly golden cornmeal  crust and the fish is flaky and white inside.  Top each piece of fish with a spoonful of the freshly made avocado sauce and serve each piece of fish
with a side of rice or thin fried potatoes.

Enjoy!

Ingredients

1/2 pound bacon strips, diced
4 cups peeled and chopped potatoes
3 medium onions, sliced thin or chopped
3 cups water
1 pound bay or sea scallops
1/2 pound uncooked medium shrimp, peeled and deveined
2 pounds cod or tilapia, cut into 3/4  inch pieces
3 pounds haddock fillets, cut into 3/4  inch pieces
1/2 cup butter, melted
3 teaspoons salt
1/4 teaspoon lemon-pepper
2 tablespoons minced fresh parsley
4 cups milk
1 (12 ounce) can evaporated milk

Cooking Directions

Cook bacon over medium heat until crisp, drain on paper towels and dice. Save the grease drippings from the bacon and sauté the chopped onions until soft. In a large soup kettle or Crockpot, add potatoes and water; bring to a boil and cook for about 10 minutes until the potatoes are tender.

Next add the scallops, shrimp, cod (or tilapia) and haddock. Cook for 10-12 minutes or until scallops are opaque, shrimp are a light pink and the fish pieces are white and flake easily with a fork. Add the butter, sautéed onions, parsley, salt and lemon-pepper. Stir in milk and evaporated milk; heat for 10-15 minutes. Sprinkle with the crispy bacon pieces.

Preparing the Fish Filets:First you want to cut the heads and tails of the fish off.  Next you will want to gut the fish, rinse the fish off in cool water and skin the fish using a sharp knife. After you have carefully removed the skin you will want to cut the fish in to several small fillets. Rinse the filets in cool water once more, pat dry and sprinkle each piece with salt and pepper. Place the filets in a tupperware container with 1/2-1 cup of lemon juice and refrigerate for 15 minutes while you prepare the batter and the chips.

Preparing the Batter (4-6 servings):
Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons cornstarch
1/3 teaspoon salt
1/2 teaspoon paprika
3/4 cup water

Mix all dry ingredients together in a medium bowl
Add water and mix well

Preparing the Chips:
Ingredients:
2-3 lbs Russet potatoes cut into thin wedges or strips
vegetable or olive oil
sea salt

* You will want to deep fry the chips before you fry the fish, as the fish will cook quicker than the potatoes.

Deep Frying the Fish: Remove the fish filets from the refrigerator and coat the fish with the batter mix covering each filet completely. Pour about 3-4 inches of canola oil into a large non-stick pan. Heat oil to about 350. Deep fry each filet until a nice golden brown and place on a paper towel lined plate or platter so that the excess oil can drain onto the paper towel. Serve the fish and chips with malt vinegar and tarter sauce.