This gap in time has given us a newfound appreciation for not only one another, but also for this work of art we’ve created together and have the ability to create indefinitely. To me, this album sounds like a more mature incarnation of dredg, which comes from the obvious reason that we are older now, having stepped away from the collective craft for quite some time.

They’ve been writing on and off the past few years and are now deep in the process.

In new music news, dredg has been hard at work on their sixth album which will be released in the new year. Beyond our discography, we’ve created a gathering of other fantastic artifacts, spanning from a storyboard for a LEITMOTIF film, to a cassette reimagining our CATCH WITHOUT ARMS record, but played on an old Casio keyboard. It is experiencing dredg in an alternate universe, but it also unravels the band’s true essence and sheds a light never before seen. From there, it grew into an amalgamation of eccentricities. The original idea of the VAULT was to finish the scrapbook to include all of the eras of dredg from 1993 to now and also touch on our future as a band and release it as a hard-covered book. Made this? Let us know how it went in the comment section below!Įditor's Note: After retesting this recipe, we reduced the amount of flour in from 1 cup to 1/2 cup.THE dredg VAULT is an unburied treasure. Better yet, mix and match! There's no such thing as too many herbs. Think: basil, parsley, cilantro, chives, fresh oregano, or tarragon.

Go with whatever you love, just make sure it doesn't clash with the spices you used. Lemon or lime wedges (like we did here) won't ever let you down, but if you're feeling adventurous, try orange or grapefruit!ĭon't forget to finish with fresh herbs! They bring freshness, flavor, and dimension to your final dish. The acid helps cut through the rich flavors and helps balance the final dish. If you're serving fish, there's a good chance there's some sort of citrus on the table. Tip: If you're looking to mix up the spices, smoked paprika, dried oregano, or even spice blends like Old Bay all would go swimmingly with this fish. This golden, crunchy coating is really what takes this recipe over the top. In order to bring some texture back to the fish, we give it a light dredge in flour. Tilapia is almost never sold with the skin, meaning there's no opportunity to get a nice crunchy sear. We then generously season our flour mixture to really up the flavor factor-trust us, don’t skip either of these steps if you want extra-flavorful tilapia. That's why we season these fillets with a hearty pinch of salt and some freshly ground black pepper right off the bat. Ok, we'll admit it-tilapia is quite bland on it's own. If this is your first time making tilapia, follow our top tips to take this affordable filet from zero to hero. Lean, inexpensive, and ready in under 30 minutes, this is a perfect choice for a quick and easy weeknight dinner. If you associate tilapia with being bland and boring, this easy recipe is here to change your mind-it just may become your new favorite fish. Compared to other varieties like salmon, this fish doesn’t get the attention it rightly deserves. It’s no secret: Tilapia can get a bad wrap.

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