FISH*****Chili Lime Fish Fry

By

We both liked this very much.

I made it the first time with tilapia and lemon, because I had no lime, but I bet it would be even better with the lime.

05/06/15 - UPDATE - With silver bass from Tarini's and lime -

Needs no tartar sauce.

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  • 2

Ingredients

  • 2 servings
  • 6 oz. tilapia or other firm white fish fillets
  • Kosher salt and freshly ground black pepper
  • 1 tbsp. all-purpose flour
  • 1 tbsp. egg substitute
  • 3 tablespoons panko
  • 1 lime, zested and juiced
  • 1 tablespoon chili powder
  • 1 tablespoon fresh chopped thyme leaves or 1/2 teaspoon dried
  • 1 tbsp. olive oil

Preparation

Step 1

* *Season* the fish with salt and pepper.

* *Put* the flour in a zip-lock baggie and the eggs in a bowl. *Combine* the panko in another dish with the lime zest, chili powder and thyme.

* *Coat* the fish in the flour, then the egg and then the bread crumbs and set aside on waxed paper.

* *Heat* the oil in large skillet over medium to medium-high heat. *Fry* the fish until deeply golden and crispy and transfer to serving plates.

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

Nutrition Facts
2 Servings

Calories 180.0
Total Fat 8.6 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 41.3 mg
Sodium 66.9 mg
Potassium 271.6 mg
Total Carbohydrate 7.6 g
Dietary Fiber 0.3 g
Sugars 0.4 g
Protein 18.8 g

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