Sunday, October 12, 2008

Lulu Larue's Potato Crusted Tilapia With Hollandaise Sauce

This is my favorite way to prepare Tilapia and it is also my entry in The Potato Ho-Down. My Potato-Ho name is Lulu Larue, which explains the title of this recipe. We have this at least once a week here at home. I got the idea from a similar entree served at a local eatery. They serve a Potato Crusted Flounder but I like Tilapia better. Besides, I can get great frozen Tilapia at Sam's Club that are individually frozen and vacuum packed. If you'd like to join in the Potato-Ho Down, click here for rules and instructions. This was all the brainchild of Cathy @ Noble Pig. It's being sponsored by Chew On That this month. This month's date for the Potato-Ho Down is October 15th so come on and join in the FUN!

The Hollandaise Sauce recipe is from The Houston Jr. League cookbook, by a dear friend of mine, Betty Park, who died from cancer about ten years ago. She had the house next to ours at the lake and was my cooking mentor for many years. I will always miss her, but her recipes will live on. She was a Potato-Ho too and were she alive, she'd have loved all the recipes available through the internet.

Potato Crusted Tilapia:


1 Cup Instant Mashed Potato Flakes (The cheapest you can find)

1 Tablespoon all-purpose flour

3-4 Tilapia fillets

1 Egg, lightly beaten

1/2 Teaspoon Red Cayenne Pepper

Salt and Pepper, to taste

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Butter


1. In medium sized bowl, mix together the mashed potato flakes, flour, cayenne pepper, salt and pepper.

2. In another medium sized bowl, prepare the egg by beating it lightly.

3. Dip the fillet in the egg, coating it entirely.

4. Then, place the fillet in the potato flakes mixture and coat entirely.

5. Repeat process with remaining fillets.

6. In a medium sized skillet, heat one Tablespoon of butter and 2 Tablespoons of Olive Oil.

7. When pan is sufficiently hot, place each fillet in pan. Saute on each side to desired doneness.

Hollandaise Sauce:


1 Cup butter

4 egg yolks

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon Tabasco sauce

1/4 teaspoon dry mustard

2 Tablespoons fresh squeezed lemon juice

1 teaspoon fresh parsley, chopped


1. Heat butter until bubbling.

2. Combine all other ingredients in blender.

3. With blender turned on, pour butter into yolk mixture in a slow stream until all is added.

4. Turn blender off.

5. Keeps well in refrigerator for several days.

6. When reheating, heat over hot, not boiling water, in a double boiler.

7. Makes approximately 1-1/4 cups of sauce.