Tilapia Filets (serves Up To 15) Recipe

Prepare dredging stations

Set up three shallow trays. In the first tray combine flour with 1 tsp salt and 1/2 tsp black pepper. In the second tray whisk together eggs and milk until smooth. In the third tray mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, and remaining 1 tsp salt.

Bread the filets

Pat tilapia dry with paper towels. Working in batches, lightly coat each filet in flour (shake off excess), dip into the egg mixture, then press evenly into the breadcrumb mixture. Place breaded filets on a tray and chill for 10 minutes to set the coating.

Fry (breaded)

Heat 1.5 to 2 cups vegetable oil in a large heavy skillet over medium-high heat until it reaches 350°F (or small droplets of batter sizzle). Fry filets in batches without crowding, about 3–4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a paper-lined tray and keep warm in a low oven (200°F) while finishing remaining filets.

Sauté (alternative)

If you prefer sautéed tilapia: heat 2 tbsp olive oil + 1 tbsp butter per large skillet over medium-high heat. Season filets with salt and pepper (skip breading). Cook 2–3 minutes per side until opaque and cooked through, finishing with a squeeze of lemon.

Serve each cooked filet with a lemon wedge and a sprinkle of chopped cilantro. Keep timing so fish is hot when plated with rice, beans, and plantains.

Rinse rice under cold water until water runs clear to remove excess starch. Drain well.

In a heavy 6–8 quart pot, bring 9 cups water to a boil with 2 tbsp oil or butter and 2 tsp salt. Add the 6 cups of rinsed rice, stir once, reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove pot from heat and let sit, covered, 5–10 minutes. Fluff rice with a fork before serving.

Soak (optional but recommended)

Rinse beans and remove any debris. Cover beans with water (about 3 inches above beans) and soak 6–8 hours or overnight. Drain and rinse before cooking. If short on time, use the quick-soak method: bring covered beans and water to a boil for 2 minutes, remove from heat, let stand 1 hour, then drain.

Cook base aromatics

In a large heavy stockpot heat 2 tbsp vegetable oil over medium heat. Add chopped onion and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Simmer beans

Add soaked and drained beans to the pot with 12 cups fresh water, bay leaves, and cumin. Bring to a boil, reduce heat to low and simmer gently, partially covered, 1.5–2 hours until beans are tender. Skim foam as needed.

Season and finish

Once beans are tender, remove bay leaves. Season with 2 tsp salt and 1/2 tsp black pepper, adjust to taste. If desired, mash a portion of the beans against the pot to thicken the cooking liquid. Keep warm until service.

Peel plantains by cutting off both ends then slicing lengthwise through the skin and removing it. Slice each plantain diagonally into 1/2-inch thick pieces.

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering (around 350°F). Fry plantain slices in batches, avoiding crowding, about 2–3 minutes per side or until deeply golden and caramelized. Transfer to paper towels to drain and immediately sprinkle lightly with salt.

For an oven-finish or to keep warm: place fried plantains on a baking sheet and hold in a 225–250°F oven until service.

Divide rice, beans, and 1–2 plantain slices per portion across 15 plates or in buffet trays for family-style service. Top each portion with one tilapia filet (breaded or sautéed). Sprinkle chopped cilantro over beans and rice and offer lemon wedges and hot sauce on the side.

Suggested portioning: 6 cups cooked rice yields about 15 side portions (approx. 1/2 cup cooked rice each); adjust rice quantity if larger portions are desired. Ensure hot components are kept covered and hot until served.