Skip to main content
Advertising

Originally published Monday, July 7, 2014 at 6:02 AM

  • Share:
           
  • Comments
  • Print

Recipe: ‘Fried’ Fish BLT Pitas

Tilapia has a mild flavor with a firm texture, which keeps it from falling apart in the sandwich.


advertising

Serves 4

4 slices bacon

½ cup packed fresh basil leaves, finely chopped

½ cup light mayonnaise

4 teaspoons lemon juice

4 small tilapia fillets (about 2½ ounces each)

Salt and ground black pepper

2 tablespoons all-purpose flour

1½ teaspoons smoked paprika

¾ cup panko breadcrumbs

2 large egg whites

2 ½ tablespoons extra-virgin olive oil, divided

Four small whole-wheat pita pockets, halved to form 8 rounds

1 beefsteak tomato, sliced 1/3 inch thick

2 large romaine lettuce leaves, halved crosswise

1. Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

2. In a medium skillet over medium, cook the bacon until crisp, then transfer to paper towels to drain.

3. In a small bowl stir together the basil, mayonnaise and lemon juice. Set aside.

4. Season the fish with salt and pepper. On a sheet of kitchen parchment, combine the flour with the paprika. On a second sheet of parchment, spread the panko. In a shallow dish, lightly beat the egg whites. Coat the fish first in the flour mixture, then dip it in the egg whites, letting the excess drip off, then dredge in the panko, making sure the fish is well coated.

5. In a large nonstick skillet over medium-high, heat 1½ tablespoons of the oil. Add the fish and cook until lightly browned on the bottom, about two minutes. Turn the fish, add the remaining oil and cook until golden on the second side, about another two minutes.

6. Transfer the fillets to one end of the prepared baking sheet. Wrap the pita rounds in foil and place them at the other end of the baking sheet. Bake for four to five minutes, or until the fish is just cooked through.

7. To serve, spread some of the basil mayonnaise on the cut sides of the pita rounds. Top four of the rounds with a piece of bacon, broken in half, a piece of fish, followed by some sliced tomatoes, a piece of lettuce and the second pita round, mayonnaise side down.

— Sara Moulton, The Associated Press



Want unlimited access to seattletimes.com? Subscribe now!

Also in Food & Drink

News where, when and how you want it

Email Icon


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►