Chilli lime fish fry

  • 4 tilapia fillets
  • Salt and freshly ground black pepper
  • 1 cup plain flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 2 limes, zested, juiced
  • 2 tbsps chilli powder, a couple of palmfuls
  • 2 tsps garlic powder, 2/3 palmful
  • 2 tsps onion powder, 2/3 palmful
  • 2 tbsps freshly chopped thyme leaves or 2 tsps dried
  • 60ml vegetable, rapeseed or safflower oil
1) Season the fish with salt and pepper. Arrange three shallow dishes. Put the flour in four dish and add the eggs to the second dish. Combine the breadcrumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chilli powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the breadcrumbs.

2) Heat the oil, about 4 tablespoons, in a large skillet over medium to medium-high heat. If your pan is not large enough to fry four fillets, in a single layer, heat the oven to 140C/Gas 1 and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter.

Season with a little extra salt, top with lots of lime juice and serve.

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