Whisk together eggs, 1 tablespoon flour, and salt. Stir in tilapia. Cover and refrigerate for 20 minutes. Combine remaining 3/4 cup flour and cornstarch in a shallow dish; set aside.
Who needs Asian takeout when you can make your own crispy tilapia stir-fry in a sweet and sour sauce?
Servings and Ingredients
|2 Hy-Vee large eggs|
|1 tbsp. plus 3/4 c. Hy-Vee all-purpose flour, divided|
|½ tsp. Hy-Vee salt|
|12 oz. tilapia fillets, cut into 1-inch pieces|
|¼ c. Hy-Vee cornstarch|
|3 tbsp. Hy-Vee vegetable oil|
|1 tbsp. Gustare Vita olive oil|
|4 clove(s) garlic, crushed|
|1 green bell pepper, seeded and cut into bite-size pieces|
|1 red bell pepper, seeded and cut into bite-size pieces|
|1 ⅓ c. Hy-Vee Short Cuts chopped pineapple, cut into bite-size pieces|
|1 (12.5-oz.) bottle Hy-Vee sweet & sour sauce|
|2 c. white rice, hot cooked|
|Green onions, sliced, for garnish|
|Sesame seeds, for garnish|
Things To Grab
- 2 shallow dishes
- Large skillet
- Meat thermometer
- Paper towels
Heat vegetable oil in a large skillet over medium-high heat. Drain tilapia; toss with flour and cornstarch mixture to coat. Cook fish in batches for 3 to 4 minutes or until done (145 degrees). Drain on paper towels.
Heat olive oil in same large skillet over medium heat. Add garlic; cook until fragrant. Add peppers; cook until crisp-tender. Stir in pineapple, sweet and sour sauce and fish; heat through. Serve on rice. Garnish with green onions and sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 90mg
- Sodium: 1000mg
- Total Carbohydrates: 78g
- Protein: 25g
Hy-Vee Seasons April 2020