Breaded Tilapia

This one wasn't in the "Joy of Cooking" cookbook, I also had to manipulate it a bit to make it gluten free. Below is the recipe I followed:

Ingredients:

• 1-1/2 cups of Pamela's Baking and Pancake Mix (Can use all-purpose flour if you don't have celiac issues in your family)
• 1 cup of milk
• 2 eggs
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp cayenne pepper (I used 1/2 tsp chili powder since I didn't have cayenne)
• 1/2 tsp oregano
• 2 cup of fine cornmeal
• 2 cup vegetable oil
• 1 Tbsp Tabasco sauce (optional I used this on the last two filets and it was great.)
• 11 tilapia filets (We have a very large family. We buy these in the big bags from Wal-Mart, they are individually wrapped which makes things nice. These should be thawed if you have frozen fish. Obviously fresh fish works better)

Directions:

1. In a large bowl stir together all ingredients with the exception of the cornmeal, fish, and oil (Those will come later). This will make a very pretty looking batter. Be sure to scrape the bottom of the bowl cause there may be flour stuff stuck to the bottom. 
2. In another bowl that is big enough to handle your filets put your cornmeal
3. In a ten-inch skillet heat oil on medium heat until it is hot. (A good way to tell if it is ready, is to splash a little flour into the oil if it bubbles up the oil is ready.) 
4. Dip the fish filets in the batter then coat both sides in the cornmeal
5. Cook in the oil until the bottom is golden brown, about 3-5 minutes
6. Turn and cook the other side until it is golden brown and the fish flakes with a fork

We had this with baked potatoes and corn. Oh I almost forgot the tartar sauce. Dawn made this with the following mixed together in a bowl:

Tartar Sauce

Ingredients:

• 1/4 cup Mayonnaise
• 1/2 cup sour cream
• 1 Tbsp Dill Pickle juice (We didn't have any pickle relish so we improvised)
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp Celery Salt
• 1/4 tsp Black Pepper

Directions:

1. Mix together all ingredients until smooth.