Peanut-Crusted Tilapia With Frizzled Ginger And Scallions

Well this one is going in to the fixable file.  The peanut crusted fish was quite good and the rice vinegar was really nice with it.  We enjoyed the ginger and scallion topping, but not enough to make it worth the massive labor involved in making the matchsticks. It was tasty, and it does need a sauce or vegetable garnish, but fine matchsticks are a pain in the butt and take a lot of time. We want to play with it but most likely will not make it in this form again. I think next time cashews;) We served it with an Asian inspired vegetable and noodle soup.

Peanut-Crusted Tilapia With Frizzled Ginger And Scallions

1/3 c  vegetable oil
3    medium scallions,cut lengthwise into fine matchsticks
1    2x1-1/4-inch knob of fresh ginger,peeled and cut into fine matchsticks
Kosher salt
2    Tbs. all-purpose flour
1    large egg
1/2 c  salted peanuts,finely chopped
2    skinless tilapia fillets (about 4 ounces each)
4 t  seasoned rice vinegar,or to taste
Freshly ground black pepper
In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over
medium- high heat until hot. Add the scallions and ginger and cook,
stirring occasionally, until theyre just golden, with some green still
visible on the scallions, 2 to 4 minutes. Remove the skillet from the
heat, and with a slotted spoon, transfer the vegetables to paper towels
to drain (leave the oil in the skillet). Toss the ginger and scallions
lightly with salt.
Line up three wide shallow dishes. Put the flour in the first; beat the
egg in the second; put the peanuts in the third. Season the tilapia
fillets with salt. Dredge one fillet in the flour, shaking off the
excess. Dip the fillet in the egg, then coat it with peanuts. Set the
fillet on a plate and repeat with the second fillet.
Reheat the oil in the skillet over medium-high heat. Add the tilapia
fillets and cook until golden on each side and the flesh is opaque and
cooked through, 3 to 4 minutes on each side (reduce the heat if they
brown too fast). Put the tilapia on dinner plates, sprinkle with the
rice vinegar and pepper to taste, top with the frizzled vegetables, and
serve immediately.
Variations
Alternative coatings: Instead of peanuts, try coating the fish with
cashews or sesame seeds. Or just season the fillets with salt and
pepper and sear them with no coating at all.