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.

　　

Ingredients

Serves 4

　　

Fish:

1 tablespoon fresh lime juice

　　4 6-ounce tilapia fillets

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 cup finely crushed tortilla chips

　　1/4 teaspoon cayenne pepper

　　1 egg

　　

Jalapeño tartar sauce:

1/2 cup mayonnaise

　　1 jalapeño, stemmed, seeded, and finely diced

　　1 garlic clove, minced

　　1 teaspoon chopped fresh cilantro

　　1 teaspoon fresh lime juice

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

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.

　　Reprinted with permission from The Homesick Texan's Family Table by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by Ten Speed Press (April 1, 2014). All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.