Food, Wine, Rock & Roll

Part food blog, part jam session

Much to my husband’s disappointment, I generally don’t like fish.  As a result, I almost never cook it.  Over the years, however, I have challenged myself to find types of fish I can eat and enjoy; tilapia has become one of the few I truly like.  It is a very mild white fish that can be quite versatile in the kitchen.  This recipe is wonderful for its simplicity and freshness.  The chili powder coating under the cornmeal crust and the tomatillo salsa add an amazing kick of heat that make this fish flavorful and delicious.  Pair it with a side of black beans, poblano corn, or even some plain couscous and you have a tasty meal.


  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 Tablespoon water
  • 1 egg whaite
  • 4 tilapia fillets
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 Tablespoon olive oil


Combine flour & cornmeal in a shallow dish.  Combine 1 tablespoon of water and egg white in a shallow dish, stirring well.

Sprinkle both sides of the fish evenly with salt & chili powder.

Heat the oil in a large n0n-stick skillet over medium-high heat.  Be careful that it does not get too hot in order to avoid scorching the outside of the fish.

Dip the fish in the egg mixture, then dredge in the flour mixture.

Add fish to the heated pan, cooking for 2-3 minutes on each side or until fish flakes easily when tested with a fork.

Serve with tomatillo salsa (recipe listed separately)


The combination of the mildness of the fish makes this dish difficult to pair with beer but the heat and acidity of the tomatillo salsa makes it a little difficult to pair with a wine.  However, through much testing, I finally found a wine that is a perfect match: Gaetano D’Aquino winery’s Pinot Grigio Delle Venezie.  It has the perfect balance of fruity sweetness, which complements the fish beautifully, and a hint of acidity that blends very well with the tomatillo salsa.


Since fish is a little out of the ordinary for most of my dining preferences, I like to listen to something completely different & incredibly fun while making this dish.  Putamayo’s Brasileiro features a diverse range of music from Brazilian artists, which makes it a great album to turn on while making this meal.  My favorite track on the album, “Mama Africa,” makes it impossible to NOT dance around the kitchen.

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