Cornmeal Fried Tilapia with Red Beans and Rice

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I grew up loving cornmeal fried tilapia with red beans and rice. My mama was from the South, so she knew how to make all the classic Southern recipes.

My mama usually made cornmeal fried fish with catfish or snapper, but here I use tilapia. Use what you can find.

This recipe includes a few special tricks, like adding mustard to the egg mixture to add a little flavor. You'll also want to make sure the oil is piping hot before cooking, and don't crowd the tilapia as it lowers the heat of the oil.

For a side dish, I serve my cornmeal fried tilapia with red beans and rice, just like my mama used to. I add a side salad as well to keeps things a little healthier.

If you like this recipe, check out my blog post with a video on how to make a Smoked Turkey Leg with Sauteed Kale. It’s a great recipe for when you’re eating Paleo!

Cornmeal Fried Tilapia Recipe

  • 1.5 cup cornmeal

  • 1 Tablespoon granulated garlic

  • 1 Teaspoons onion powder

  • .5 -1 teaspoons cayenne pepper

  • 1 teaspoon white or black pepper

  • 1 tbsp yellow mustard

  • 2 teaspoons salt adjust to taste

  • 3 eggs

  • 4 6-ounce tilapia fillets

  • Avocado or macadamia oil (for frying)

  • Lemon juice and hot sauce (for serving)

Directions:

In a large sauce pan, pour avocado oil or macadamia nut oil until it comes halfway up the sides.

In a large bowl mix together cornmeal, garlic, onion powder, cayenne, salt, and pepper.

If fish fillet too large cut into smaller pieces.

Crack the eggs in a bowl and whisk them with the mustard.

Dip each strip in egg mixture.

Dip the eggy fish into the cornmeal, flipping it to make sure it is well coated.

Deep fry the fish in saucepan a few pieces at a time, flipping once. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. (These pieces chunks took about 6 minutes per side.)

Remove from oil and place on a cookie rack to ensure crispness. Repeat with the remaining fillets and season the fish with lemon juice. Serve with Red Rooster or other Louisiana hot sauce. Ketchup is another good option.

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Red Rice and Beans Recipe

  • 1 cup basmati rice

  • 1 tablespoon olive oil

  • 1 (12.8-ounce) package smoked turkey leg meat, cut up

  • 1 medium red onion, diced

  • 1 green bell pepper, diced

  • 2 celery ribs, diced

  • 2 tablespoons tomato paste

  • 3 cloves garlic, minced

  • 1 1/2 teaspoons Cajun seasoning, salt-free

  • 15-ounce can cooked red beans, drained

  • 3 cups chicken stock

  • 1 teaspoon hot sauce

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot over medium heat.

Add onion, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes.

Add smoked turkey meat.

Add 1 cup rice stir coating rice with peppers, onions, celery.

Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute.

Stir in red beans, chicken stock, hot sauce, and bay leaf; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 to 20 minutes, until the rice is cooked.

Uncover; continue to simmer until liquid reduced, about 15 minutes more.

Cook until slightly thickened, if desired; season with salt and pepper, to taste.

Serve immediately, garnished with parsley, if desired.

NutritionAndrea TagalogBody by Dreafish, recipe, cookingComment