Tilapia isn’t as cheap as it used to be, but it’s still a better price than most fish and still considered, “eco friendly”. Plus, it’s very versatile and mild. Perfect for kids. Mine love it baked, fried or even poached. With such a mild fish, you really can play up the flavor in your seasonings or crust. Or, keep it mellow and simple with butter and lemon.

In this recipe, I used a simple bread crumb crust, fried them up (you can bake) in a little oil and added a simple slaw. Perfect fish sandwiches in a matter of minutes. Add some baked pepper jack mac and cheese and voila! A super simple, inexpensive, but delicious dinner for your family of 4.

Crusted Tilapia Fish Sandwich:

Breaded Tilapia:
6-7 frozen Tilapia filets, thawed (I buy a 2.5 lb bag for $7.99. Each filet is individually packed and frozen.) – $4.00
1 cup Italian bread crumbs or crushed croutons – $1.00
1 egg – $.33
1/4 cup milk – Fridge
2 Tbsp Canola Oil – pantry
1/2 tsp salt – pantry
1/2 tsp pepper – pantry
6 hoagie or hot dog buns – $1.00

Slaw:
1/4 cup shredded cabbage – $.25
1/4 cup shredded iceberg lettuce – $.25
2 roma tomato – $.50
1 lime, juiced – $.10 (on sale today)
1 lemon, juiced – $.25
Salt and Pepper to taste – pantry
dash of tapatio sauce or other chili sauce (more if you want more spicy) – pantry

COST: $7.68

Prepare slaw before doing fish. It’s so easy, you basically toss everything together and salt and pepper to taste. A very light slaw that adds a nice citrus flavor to your fish. Perfect for summer!

Now for the fish. Beat egg and milk, add salt and pepper. With bread crumbs in a plate, ready to go, heat oil in a fry pan. Place filets in egg mixture, then in crumbs to coat well. Place coated filets in oiled pan, working quickly. Cook on medium to medium low heat for about 4 mins a side, dependent on thickness of filet. Let rest before building sandwiches.

I’ve done a recipe for Stovetop Mac and Cheese in the past, which is great, but sometimes a person is pressed for time or has boxed mac n cheese sitting in the cupboard, or in my case, just some leftover powder. I never use the whole powder stuff that comes in the box, even when I make quick mac n cheese for the kids. I always use 1/2 and add real cheese. I save the leftovers and use them later, just like this.

Baked Pepper Jack Mac:

1 1/2 cups elbow macaroni – $.75
1/2 cup Pepper Jack cheese – $.50
1/4 cup Italian Bread Crumbs – $.25
1/4 cup milk- fridge
1 Tbsp butter – pantry
1 tsp Salt – pantry
1/2 tsp Pepper – pantry
1/2 packet of boxed mac and cheese powder (I used leftover – You can just use boxed mac and cheese instead of elbow mac from above. That would add about .79 cents) – pantry

COST: $1.50

In a large sauce pan of boiling water, add salt and cook macaroni until al dente; drain and return to pan.

Turn heat to medium, add butter, milk, powdered cheese and mix. When mac is hot, add pepper jack and pepper and stir. Place cheesy mac in lightly greased 9 x 9 baking dish and sprinkle with bread crumbs. Bake at 350 for 30 minutes.

I know this is the cheater pants way, but it’s good, trust me. And, it’s fast. If you use cheddarella, colby jack or even cheddar, you can eliminate the spicy flavor of the pepper jack. It’s your choice. We like a little spice in ours, but it’s not a big deal.

Sometimes, it’s as much about time as it is about money. This meal is rather quick, really. And, way more healthy and tasty than frozen fish filets and standard boxed mac. Give it a try. I’m sure you’ll love it!

GRAND TOTAL: $9.18