Chilli lime fish fry

Chilli lime fish fry

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
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 fresh, chopped thyme leaves or 2 tsps dried
3 tbsps vegetable, rapeseed or safflower oil
1) Season the fish with salt and pepper. Arrange three shallow dishes. Put the flour in one dish and add the eggs to the second dish. Combine the breadcrumbs in the third dish and season with lime zest, 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 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 140 C/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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