February 19, 2015

Crispy Tilapia w/ Lime Chili Mayo

Not bad for a fish dish and I'm glad I snapped a picture :) I wasn't sure how this would turn out but it's surprisingly tasty. 

Depending on how many fillets you plan on making and how big of a skillet you have to fry these in, I would say this is about a 30 min dish...gotta love that!

You could probably pair the tilapia with quinoa or some kind of grain, but we had leftover chili lime corn from the night before and decided to put it to good use...double the lime and double the chili! Again...this combination was surprisingly tasty :)

  • 2 tilapia fillets
  • 1 egg
  • ¼ cup milk
  • 24 unsalted soda crackers, crushed
  • 1 tsp garlic powder
  • ¼ tsp cumin (or other spice)
  • ¼ tsp each salt & pepper
  • 3 tbsp butter

Lime Chili Mayo:
  • 1/3 cup light mayonnaise
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • 1 tsp sriracha or chili sauce (or to taste)
  • Pinch of salt

  • Prepare the lime chili mayo: stir together mayonnaise, cilantro, lime juice, sriracha/chili sauce, and salt, set aside in fridge to chill.
  • In a shallow dish, whisk egg w/ milk.
  • In a separate shallow dish, stir together crackers, garlic powder, cumin, salt & pepper.
  • One at a time, dip fillets into egg mixture, turning to coat and allowing excess to drip off. Place in cracker mixture, pressing to coat.
  • In skillet, melt butter over medium heat; cook fish, turning once, until golden and fish flakes easily when tested with a fork, about 10 minutes. Serve w/ mayo.