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Tilapia fillet with cassava puree
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Cah Maral
@amelicesdacah- Ingredients
- Recipe
- Tilapia fillet400 g
- Salt to taste
- Pepper to taste
- Lemon1/2 unit(s)
- Lemon peeper to taste
- Fine Cornmeal1/2 cup
- Olive oil4 tablespoon
- Mandioquinha (baroa potato)500 g
- Butter2 tablespoon
- Milk1/2 cup
- Nutmeg to taste
- Peel and cut the mandioquinhas into pieces, place in a pan and cover with water, add a teaspoon of salt and cook until they are very soft. Drain the water and mash the mandioquinhas well or pass them through a juicer.
- Add the butter to the mandooquinha and mix well, then add the milk, lead to medium heat stirring, adjust the salt and nutmeg. Keep stirring for approximately 3 minutes until it becomes a smooth and soft cream.
- While the cassava is cooking, use it to season the fish. Spread the mixture of salt, pepper and lemon peeper over the fillets if you like, squeeze the lemon and set aside. After finishing the puree, drain the liquid from the fillets and bread with the cornmeal. Just spread the cornmeal on a plate, press the fillets over the cornmeal, you don't need an egg or anything, the very moisture in the fillets will help the cornmeal adhere.
- Heat a deep frying pan well and add the oil, place the fillets to grill with a good space between them. Once you brown one side, turn to brown the other side and that's it. It gets super dry, crispy and juicy inside.
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