Hey friends, I know what you’re thinking: “Mushy peas? That sounds like baby food!”
It may sound like baby food, but just trust me. It does not taste like it!
This recipe is pretty special to Paul and me. Back when we were first dating I found out that Paul didn’t like fish. When someone tells me that they don’t like some kind of food I make it my personal mission to convince them otherwise.
So, when I made Paul Crispy Tilapia with Mushy Peas, with some leftover pizza standing by just in case, I waited impatiently to see if he would like the fish. Let’s just say he pretty much scarfed it down and went back for seconds. And he never looked back; now fish of any kind is one of his favorite foods!
If you have anyone in your life who is a fish hater, even kids, give Crispy Tilapia with Mushy Peas a try; I bet they will change their tune.
I have been wanting to re-create this dish for months and share it with you here on the blog, but the original recipe used panko bread crumbs. Have you ever looked at the ingredients list for panko bread crumbs? Who knew that bread crumbs needed a million ingredients that no one can pronounce? Bread crumbs are merely some stale, crumbled up bread with some seasoning! I digress.
Recently, I discovered that you can easily turn Rice Chex cereal into bread crumbs by pulsing them in your food processor. Plus they’re gluten-free! Win!
Crispy Tilapia with Mushy Peas is perfect for a quick weeknight dinner; it comes together in 25 minutes!
If you aren’t a fan of peas (I know there are pea haters out there), I promise these mushy peas aren’t like eating your average peas. They are cooked down with some chicken broth to add plenty of flavor. Stir in some fresh parsley and mint and, trust me, it is a winning combo.
There is something so satisfying about those mushy peas served with the crispy, tender, flaky tilapia. Don’t forget about the malt vinegar; that extra tangy kick that somehow brings everything together.
I hope you make this recipe. If you do, don’t forget to leave a comment and rate it. It’s very helpful for other readers. Plus it makes my day! Cheers!
- FOR THE FISH:
- 2 cups gluten-free Rice Chex cereal, pulsed in food processor until it reaches the consistency of coarse bread crumbs. (Measure after the Chex mix is processed).
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- Pinch cayenne pepper (optional)
- 1 teaspoon dried thyme
- Zest of one lemon
- 2 egg whites
- 1 pound tilapia, cut into batons (could sub other white fish; however you may have to adjust the cook time depending on the thickness of the fish)
- FOR THE MUSHY PEAS:
- 1 cup flat leaf parsley leaves
- 1 cup mint leaves
- 1 10 ounce package of frozen peas, defrosted, drained and patted dry
- 2 tablespoons butter
- 2 shallots, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable stock
- Salt and pepper to taste
- Malt vinegar, for serving
- Preheat oven to 400 degrees.
- In a bowl mix together the Chex bread crumbs, the spices, and the lemon zest. Set aside.
- In a separate, shallow dish whisk the egg whites. Set aside. Prepare a baking sheet that is lined with a cookie drying rack and that has been greased.
- Pat the fish dry with paper towels. Dip each fish baton into the egg whites; allow the egg whites to drip off a little. Next cover the fish in the Chex crumbs mixture, making sure to coat all sides. Place the fish baton on the greased cookie rack. Repeat with each fish baton. Set the fish aside to allow the oven to finish preheating as you begin making the mushy peas.
- Rinse out the bowl of your food processor and dry it thoroughly. Add the mint and parsley leaves. Pulse the herbs until they are minced. Remove them into a dish and set aside.
- Using a paper towel wipe out the bowl of the food processor. Add the peas, pulse until you reach a semi-smooth consistency, with a few chunks of peas remaining.
- In a medium-sized sauce pot melt the 2 tablespoons butter. Sauté the shallots for 3 minutes, or until tender. Add the garlic and sauté for 1 minute. Add peas and the chicken stock. Cover and bring the peas to a boil. Allow the peas to boil uncovered, stirring occasionally, for about 10 minutes, or until the liquid has mostly evaporated. Turn off the heat and stir in the mint and parsley. Add salt and pepper to taste.
- While the peas begin to boil place the fish in the oven. Bake in the oven for about 10 minutes, flipping the fish half way through. NOTE: if you are using a gas oven then you may want to stick the fish under the broiler for 2 to 3 minutes to help the breading brown. Be careful not to let the breading burn or to overcook the fish. You can skip this step if you are using an electric oven, where the heat source is coming from the top.
- Serve 1 or 2 fish batons on top of a spoonful of mushy peas. Serve with malt vinegar for dressing.