So making some herb crusted tilapia. Was wondering, do you prefer to use extra virgin olive oil or egg yolks to form the adhesive for your crust/rub?


Yeah, I for real asked this here. Trying something new out, yo.

egg or milk/buttermilk

i cook beef and nothing else

why talipia?

Cheap and tastes like whatever you season it with.

right, so tasteless white fish

This post has been edited by Duped on Wed - Mar 7 2012 - 05:16:46

Egg yolk always.

We make tilapia a lot at my house simply because my wife thinks its better for you than eating red meat all the time. She doesn't particularly care for its lack of flavor so we always mix up crazy concoctions to cook it in.

I've never done an herb crust so can't directly comment on that. If I was to pick, I'd go with egg because I don't really care for olive oil.

The best tilapia I had to date was some I threw in my smoker. Other goodies include making it scampi style, mesquite rubbed and garlic/Parmesan crusted. If any of those seem interesting that you would like to try, I can share more detailed info.

egg yolk/flour/breadcrumbs/whatever seasonings

fry that shit up real good

A man of color coloudn't have said it better


Just a couple of layers of casual racism for you.

This is sort of how it went at our house last night. Wife is in a diet and doesn't do red meat anyways, so she needs protien.

Did the extra virgin olive oil last night, gave it more of a Mediterranean feel, which we both enjoy. The garlic Parmeasan sounds fantastic, depending on how it's cooked I'd be down for that.

Also, to everyone here, Orange Roughie is amazing.

I just whip the whole egg, dip the fish in, and set it in a pan that already has breadcrumbs and seasonings in it, put more breadcrumbs on top, and drizzle all of it with olive oil. Pull the fish out when it's done, and the extra breadcrumbs are greasy and delicious.

cedar planks

FELLOW COCK HERE

yeah, thats how i was reading the title of this toilet all the time