Tortilla-Crusted Tilapia

photo by Lisa Fain

yield
Serves 4

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.

Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.

Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.

Bake for 15-17 minutes, or until fish flakes.

While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.

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