Tilapia and Tortilla Chips

• Start with the freshest tilapia you can get your hands on, preferably picked up the same day you plan to cook it. Look for tilapia fillets that have a shiny, moist and firm flesh and have a fresh, ocean odor rather than a strong fishy smell, which is an indicator of bad fish. Choose any type of tortilla chips you would like, such as salted, lime-infused or even jalapeno-flavored chips. Put the tortilla chips in a resealable plastic bag and crush them by pounding the bag with your hands, a mallet or the back of a metal or wooden cooking spoon.

Prepping

• Preheat your oven to 375 degrees Fahrenheit and spray a baking sheet lightly with cooking spray. Use paper towels to pat your tilapia fillets thoroughly dry. Season the dried fillets as you see fit. You can use seasonings such as salt, lemon pepper and garlic powder. Beat an egg or two in a bowl and add a little water or milk to create an egg wash. Pour flour into another bowl or on a plate and the tortilla chips in another. You can season the tortilla chips lightly, if you so choose.

Baking the Tilapia

• Dip the tilapia fillets in the egg wash, then into the flour, dredging both sides, then into the crushed tortilla chips. Press the tortilla chips firmly onto both sides of the fillets. Place the crusted fillets on the baking sheet and spray the tops with cooking spray, then place in the preheated oven. Cook the tilapia for roughly 15 to 18 minutes, depending on the thickness of your fillets. The fish is ready when it flakes easily with a fork.

Additional Options

• Take your tortilla-crusted tilapia to the next level by adding bold, flavorful ingredients. Brush the tilapia fillets generously with dill butter before the egg wash. Add freshly grated Parmesan to the crushed tortilla chips before crusting the tilapia, adding more zest to the fish. You could also make a dipping sauce to enjoy with the fish, such as a herb mayonnaise or a spicy mustard sauce.