Name: Chili Lime Fish Fry
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 tilapia fillets; Kosher salt and freshly ground black pepper; 1 cup all-purpose flour; 2 eggs, beaten; 1 cup bread crumbs; 2 limes, zested and juiced; 2 tablespoons chili powder, a couple of palmfuls; 2 teaspoons garlic powder, 2/3 palmful; 2 teaspoons onion powder, 2/3 palmful; 2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried; 1/4 cup vegetable, canola or safflower oil

Directions

Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F 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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Chili Lime Fish Fry

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