Ingredients:

  • 4 tilapia fillets (about 6 ounces each)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • 1 cup (240ml) buttermilk
  • 1 cup (120g) cornmeal
  • Vegetable oil (for frying, about 1-2 cups depending on your frying method)
  • ½ cup (120g) mayonnaise
  • 2 tablespoons capers, minced
  • 2 tablespoons dill pickles, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions:

  1. In a mixing bowl, combine mayonnaise, capers, dill pickles, lemon juice, Dijon mustard, salt, and pepper. Mix well and refrigerate for at least 30 minutes while you prepare the tilapia.
  2. In one bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In a second bowl, place the beaten eggs. In a third bowl, place cornmeal.
  3. Dip each tilapia fillet into the seasoned flour, coating well. Then, dip into the beaten eggs, letting excess drip off. Finally, coat thoroughly in cornmeal, pressing to adhere.
  4. In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place coated fillets into the hot oil. Fry for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F / 63°C). Remove from oil and drain on paper towels.
  6. Plate the crispy tilapia and serve with a generous dollop of zesty tartare sauce on the side.