On Thu, 31 Mar 2011 04:20:14 -0700 (PDT), Bryan
> wrote:

>On Mar 30, 10:54*pm, Landon > wrote:
>> On Wed, 30 Mar 2011 17:23:40 -0700 (PDT), Bryan
>> > wrote:
>> >On Mar 30, 6:10*pm, Landon > wrote:
>> >> On Wed, 30 Mar 2011 16:02:34 -0800, Mark Thorson >
>> >> wrote:
>>
>> >> >Landon wrote:
>>
>> >> >> Tilapia is a very mild tasting fish. Similar in strength of flavor to
>> >> >> flounder.
>>
>> >> >It also has an odd texture, not like most other fish.
>> >> >As I recall, it's sort of grainy. *I think I only made it
>> >> >once.
>>
>> >> I've never noticed any graininess to the meat, but it is, IMO, very
>> >> firm meat. Simply awesome for fried fish sandwiches. I had some just
>> >> last week.
>>
>> >We have fried tilapia about once a week. *If I were a millionaire I
>> >might choose a different fish, but I'm not, and tilapia is just fine,
>> >salted, peppered, shaken in a bag with corn meal, fried in peanut oil
>> >and served with halved lemons.
>> >Tonight was taco night.
>>
>> I use canola oil and a half-half mix of flour and corn meal with my
>> favorite seasonings. Tilapia is a great frying fish too. Catfish is my
>> favorite sandwich fish, but the prices on those two switch places
>> every other week here. I buy which ever one is the best deal.
>
>That's fine if you're one of the folks who finds canola neutral.
>Unfortunately, I don't. The reason that I don't use part flour or
>masa is that you end up with less of the crunchy stuff, which may or
>may not be desirable depending on one's preference.

I taste the Canola, but the flavor of it is one that is acceptable to
me when mixed with various foods.

I love *some* cornmeal crunch, but not when its used exclusively as a
coating. I found the half and half mix with flour gives me the best of
both worlds.

Isn't it cool how we all have different tastes? It makes recipes much
more fun.