Cornmeal-Crusted Tilapia with Squash Salad

You just can not beat a crisp breaded tilapia fish fillet; this one, with its cornmeal crust, is reminiscent of Southern-fried catfish (however with a sweeter fish at the middle).

Ingredients

Salad:
1 medium zucchini (about 8 ounces)
1 large yellow squash (about 8 ounces)
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon cumin seeds, toasted and crushed
Dash of sugar
1-ounce queso fresco, crumbled (about 1/4 cup)
Tilapia:
4 (6-ounce) tilapia fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg white, lightly beaten
1/3 cup yellow cornmeal
1 tablespoon all-purpose flour
2 tablespoons canola oil

How to Make It

Step 1

To prepare salad, shave zucchini and yellow squash thinly with a vegetable peeler to equal 2 cups each. Combine lime juice and next 5 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add zucchini mixture, tossing to coat vegetables. Sprinkle with cheese. Set salad aside

.Step 2

To prepare tilapia, pat fish dry with a paper towel. Sprinkle fillets evenly with 1/2 teaspoon salt and pepper. Place egg white in a shallow dish. Combine cornmeal and flour in another shallow dish. Dip each fillet in egg white, and dredge in cornmeal mixture, shaking off excess

.Step 3

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Top fillets with salad.