Tilapia Tots

Fish haters everywhere! You gotta gotta gotta try this recipe. Tilapia was never this fun to eat! Who knew? These amazing little balls are filled with good stuff that makes getting your fish in a real treat. Yep, look at that photo---that is flaked tilapia, eggs, almond flour, cheese and spices. So instead of coating your fish and then frying-- hoping the breading will stay on-- just stir it all up, breading and all.

I made these beauties in my cake pop machine. (See? I promised you all there were more uses than sweets for this little gadget.) Because it crisps from all around, there is no need to fry.  Woohoo easy. If you still don't have one, than make these into little nuggets and pan fry in a little oil.

I made a super quick tartar sauce to go with these, but they are flavorful enough to eat alone. My sauce is 4 parts mayonnaise to 2 parts pickle relish to 1 part mustard. The relish I use varies. Right now I have a batch that tastes a little like bread and butter relish. What I did for that is to drain a jar of dill relish of most of the juices. Then I poured in the sweet pickle juice from an empty jar of Mt. Olive sugarfree pickles. That way, if you prefer your sauce with sweet pickles, you get a lot of that sweet taste. Good since sugarfree sweet pickles are hard to find around here.

Pretty sure this recipe for tots will be versatile. I used tilapia, but any white fish would work, I think. Feel free to vary the spice combo too.  I think Cajun seasoning would rock. Some Old Bay would probably be good too. I used cheddar cheese, but any easy melting cheese will work too. The yellow cheddar adds to the golden color too, making them appealing to the eye.


Tilapia Tots

2 tilapia fillets OR other mild white fish
2 eggs
1/2 cup shredded cheddar cheese
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp lemon pepper
1/2 tsp garlic powder
1/4 tsp salt

Bake the fish fillets until they flake with a fork at the thickest point.  Place fillets in a medium bowl and flake. Let cool 5 minutes before stirring in the eggs. Add the cheese to this mixture. In a small bowl, combine almond meal, baking powder, lemon pepper, garlic powder and salt. Add the dry ingredients to the wet ingredients and stir. Use a scoop to place the fish mixture into the cavities of a cake pop maker. Bake for 5 minutes. If pan frying, melt some coconut oil in a skillet until hot. Use a scoop to place about 2 tablespoons of mixture onto the hot pan.  Smooth the edges with a spoon. Fry until golden on both sides and set in the center. Makes 18 tots. To serve 4, these have 201 calories and 6 carbs. 21 g protein and 11 g fat.

See the bready texture? These are almost like hush puppies too. Only better.  Cheesey, not fishy. Great for finicky kids---and, uhm...husbands.


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