Here's a twist to the common fried tilapia. Instead of cooking it the usual way, fried whole or gilit, I filleted the fish and breaded it with Japanese breading with cheese.
Filleting Tilapia is not difficult. All you need is a long, sharp, knife that you'll run through from the tail up to the neck where the head and body connect.
You will then have to pull out the rib bones, about 7-8 of them using a tweezer. It is fairly easy. Then season the fillet with salt and pepper.
Prepare the breading system. 1/2 cup all purpose flour slightly seasoned, 1 egg beaten with 2 tsp evap milk, 1/2 cup Japanese breading with 1/2 cup grated cheese.
Dredge Tilapia fillet in flour. Shake off excess flour. Then coat the fish with the egg-milk mixture. Allow excess liquid to drip and finally dredge with Japanese breading with grated cheese.
Fry on a hot skillet with 2 tbsp vegetable oil and 1 tbsp butter over medium low heat until both sides are golden brown.
Serve with rice and lemon slices.
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