Ingredients

• 2 cups popped popcorn
• 1/2 cup dried shiitake or porcini mushrooms
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 egg
• 1 tablespoon vegetable oil
• 4 (1 1/4 lbs) tilapia filets Lemon wedges, for serving

Directions

1. Place popcorn, mushrooms, onion powder, garlic powder and salt in a blender (or food processor) and blend until powdery and almost smooth; pour into a wide, shallow bowl.
2. Beat egg in a shallow bowl; set aside.
3. Heat oil in a large, non-stick skillet over medium-high heat.
4. Dip tilapia into egg and then into popcorn mixture, coating both sides. Cook tilapia about 3 minutes per side or until fish is golden and center is cooked.
5. Serve with lemon wedges.

Variation: Substitute boneless, skinless chicken breasts for tilapia and adjust cooking time as needed.

Nutrition Facts

250 calories
8 g total fat
2 g saturated fat
115 mg cholesterol
670 mg sodium
14 g carbohydrates
2 g fiber
1 g sugar
32 g protein
686 mg potassium