CHICKEN FRIED FISH
(Food Network Magazine)
12oz fresh green beans, trimmed
4 6oz tilapia fillets
¾ cup flour
¾ tsp paprika, plus more for sprinkling
2 large eggs
¼ cup vegetable oil
1-1/4 cups chicken broth
¼ cup whole milk
2 Tbsp cream cheese
1 Tbsp fresh parsley
Place green beans in microwave dish, add ¼ cup water and ½ tsp salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes
Sprinkle fish with ½ tsp salt and pepper to taste. In shallow bowl, combine flour and paprika. In another dish, beat the egg. Dip each fish fillet in the eggs then dredge in the flour mixture, turning to coat. Reserve the flour mixture
In large skillet over medium-high, heat the butter and vegetable oil. Fry the fish until cooked through, (approx. 3-4 minutes) per side. Transfer to a plate and tent with foil. Wipe the skillet clean.
Heat the 1 Tbsp vegetable oil in the skillet over medium-high. Whisk in 3 Tbsp of the reserved flour mixture, add the chicken broth and ¼ cup water; bring to a boil whisking. Add milk, cream cheese and parsley; cook, whisking until slightly thickened, about 2 minutes. Season with salt & pepper.
Divide the fish along plates, top with sauce and sprinkle with paprika.
Serve with green beans