Monday, September 16, 2013

Fried Tilapia Bites

Louisiana Fish Fry Products traces its roots back to 1959 when Donaldsonville, Louisiana native Tony Pizzolato opened a small retail and wholesale produce business in the city of Baton Rouge.

Realizing Baton Rougean's love for seafood, Tony added crawfish, shrimp and crabs to his selection of produce. Soon he found the seafood outselling his produce. In 1972, Tony leased a large, abandoned service station to accommodate the steadily growing demand, and the business took off. Through Tony's hard work and his insistence that the business sell only the finest quality products, he, his wife Mary, their five sons Bill, Joey, Mike, Cliff and Tad and their daughter Ceily turned what was once a small fruit stand into a thriving seafood business.

By the early 1980's, long lines of eager seafood buyers were becoming a common sight. Lines grew even longer during crawfish season, when Tony's Seafood often sold as much as 50,000 pounds of live and boiled crawfish in one day.

The deli inside the store was thriving as well, creating prepared dishes straight from Tony Pizzolato's original Cajun recipes as fast as patrons could order them, which, of course, led us to the realization that it was selfish not to share our food with the rest of the country.

1982, the Pizzolato family began Louisiana Fish Fry Products and made it our mission to help make Cajun cuisine not only affordable and accessible to everyone, but quick and easy to prepare at home as well. Louisiana fish fry products are now marketed in over 40 states across the nation.
Research Source: Louisiana Fish Fry

Mouthwatering fried tilapia bites. You will have everyone running to the table for this catch.

Fried Tilapia Bites
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1 pound frozen tilapia fillets, thawed
salt and pepper, to taste
1/2 teaspoon garlic powder
honey mustard
1/2 teaspoon paprika
1/2 cup flour
1/2 cup cornmeal
vegetable oil for frying

Cut tilapia into bite size pieces, season with salt, pepper and garlic powder. Spread honey mustard on each piece.

In a dish, combine flour, cornmeal and paprika. Dredge tilapia bites in flour mixture.

Heat a fryer or deep pan halfway filled with oil to 350 degrees. Deep fry for 2 to 3 minutes until done and golden. Drain on cooling rack. Enjoy!


  1. Mmmm my mouth is watering. Have a good week. Diane


  2. This sounds so good. I love the fact that it is cooked in a slow cooker. Makes meal getting easy if you have a busy day, no matter who you are. Thanks for sharing.

  3. it's like a barbecue, you can use a grill.


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