1/2 C. (125 mL) Crisco® Vegetable Oil or Crisco® Pure Canola Oil
1/2 C. (125 mL) all-purpose flour
1 Tbsp. (15 mL) smoked paprika
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) pepper
1 C. (250 mL) finely chopped walnuts
1 C. (250 mL) breadcrumbs, preferably Panko breadcrumbs
4 tilapia filets, about 6 oz/175 g each
1/4 C. (50 mL) Crisco® Vegetable Oil or Crisco® Pure Canola Oil
1/2 C. (125 mL) walnuts, chopped
Spinach Drizzle: Place spinach and garlic in food processor. Combine with on/off pulses until finely chopped. Add oil and puree. Reserve.
Tilapia: Combine flour, smoked paprika, salt and pepper in a shallow dish. In a separate shallow dish, beat eggs. Combine walnuts and breadcrumbs in another dish. Pat fish dry. Dip fish into flour mixture and shake off excess. Dip into egg mixture and then into nut mixture. Heat oil in a large skillet on medium-high heat. Cook fish for 1 to 2 minutes per side, or until browned. Place fish on prepared baking sheet.
Bake in preheated oven for 10 minutes, or until fish flakes. Spoon spinach drizzle over fish and sprinkle with walnuts.