Tilapia is a white freshwater fish. It is delicate in flavour and lends itself to any white fish recipe you would use.
It is particularly good fried - either in whole fillets as this recipe or in goujons - cut into strips.
There is a deliciously piquant mayonnaise and the flour coating is herby - dill is a good herb to use, but you could try basil, thyme or parsley.
If you want to use fresh herbs, then you need about 2 tablespoons of herb to mix in with the flour mix.
1 tbspn lemon juice
1 tspn dried dill
4 tilapia fish fillets
2 oz (50g) flour
oil for frying
4 tbspns good quality mayonnaise
2 tspns paprika
2 tspns horseradish sauce
1 tbspn tomato puree
Combine all the mayonnaise ingredients in a bowl and put to one side so that the flavors infuse.
Beat the egg with the lemon juice.
Mix the flour, herbs and pepper together on a plate.
Take your fish fillets, dip them in the egg and then cover in the flour mixture.
Heat the oil in a pan and fry for about 4 minutes either side.
Don't overcrowd the pan as the fillets won't crisp - they'll go soggy.
Serve with a salad, fries or crusty bread and the mayonnaise.
This herby coating would be good for goujons as well.
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