2 cups popped popcorn
½ 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 ¼ lbs) tilapia filets
Lemon wedges, for serving

• 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.
• Beat egg in a shallow bowl; set aside.
• Heat oil in a large, non-stick skillet over medium-high heat. 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. Serve with lemon wedges.

Yield: 4