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Fish(tilapia/hake) Recipe

Name: Laghos African Kitchenettes Fish(Tilapia/hake) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 pieces tilapia or hake fillets (skinless, about 4–6 oz / 115–170 g each); 1 cups all-purpose flour; 0.25 cups fine cornmeal (optional, for extra crisp); 1.5 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika (or sweet paprika); 0.5 tsp garlic powder; 2 pieces eggs, large; 0.25 cups milk (or buttermilk); 4 tbs vegetable oil (for frying); 1 tbs unsalted butter; 1 pieces lemon, cut into wedges; 2 tbs fresh parsley, chopped (for garnish); 0.5 cups mayonnaise; 1 tsp Dijon mustard; 1 tbs capers, drained and chopped; 2 tbs dill pickles, finely diced; 1 tbs fresh dill, finely chopped (or 1 tsp dried); 1 tbs lemon juice; 1 tsp lemon zest; 0.25 tsp salt; 0.25 tsp black pepper; 4 cups mixed greens or coleslaw; 4 servings steamed rice or roasted potatoes

Inspired by Laghos African Kitchenette

Time35m

Serves4

Make Fish(tilapia/hake) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pan-Fried Tilapia / Hake

4 pieces tilapia or hake fillets (skinless, about 4–6 oz / 115–170 g each)

1 cups 00 bread flour

1/4 cups fine cornmeal (optional, for extra crisp)

1 1/2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp smoked paprika (or sweet paprika)

1/2 tsp Watkins garlic powder

2 pieces eggs, large

1/4 cups milk (or buttermilk)

4 tbs vegetable oil (for frying)

1 tbs Unsalted butter

1 pieces lemon, cut into wedges

2 tbs Fresh parsley, chopped (for garnish)

Simple Tartar / Lemon-Dill Sauce (Extra Side)

1/2 cups Mayonnaise

1 tsp Dijon mustard

1 tbs capers, drained and chopped

2 tbs dill pickles, finely diced

1 tbs fresh dill, finely chopped (or 1 tsp dried)

1 tbs ReaLemon lemon juice

1 tsp Lemon zest

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Optional Extra Sides

4 cups mixed greens or coleslaw

4 servings steamed rice or roasted potatoes

Method

Pan-Fried Tilapia / Hake

Prepare the fillets

Pat the fillets dry with paper towels. If any are thick, make two shallow lengthwise cuts to create more even pieces. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper.

Make the dredge

In a shallow bowl, whisk together the all-purpose flour, cornmeal (if using), remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, smoked paprika and garlic powder until evenly combined.

Set up egg wash

In a second shallow bowl, beat the eggs with the milk (or buttermilk) until combined. This will help the flour mixture adhere and create a light crust.

Dredge the fish

One fillet at a time: dip into the egg wash, allowing excess to drip off, then press into the flour mixture to coat both sides. Shake off excess and set the coated fillet on a wire rack or plate. Repeat for all fillets.

Heat the pan

Place a large skillet (preferably nonstick or cast iron) over medium-high heat. Add the vegetable oil and allow it to heat until shimmering but not smoking (about 1–2 minutes). Add the butter and swirl to melt; the butter will give flavor and help browning.

Fry the fillets

Carefully add fillets to the pan without crowding (work in batches if needed). Cook for 3–4 minutes on the first side until golden brown and crisp. Flip gently with a spatula and cook another 2–3 minutes on the second side, or until the fish flakes easily with a fork and reaches an internal temperature of 62–63°C (145°F). Adjust time for thinner or thicker fillets.

Keep warm and finish

Transfer cooked fillets to a plate lined with paper towels or to a warm oven (100–110°C / 210–230°F) while you finish remaining fillets. If oil becomes too dark, wipe the pan and add fresh oil and a little butter before next batch.

Finish and garnish: squeeze fresh lemon over the hot fillets, sprinkle with chopped parsley, and serve immediately alongside the sauce and any extra sides.

Simple Tartar / Lemon-Dill Sauce (Extra Side)

Combine sauce ingredients

In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Stir in chopped capers, diced pickles, chopped fresh dill, lemon juice and lemon zest until evenly combined.

Season and chill

Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper (more lemon or dill to taste). Refrigerate the sauce for at least 10 minutes to let flavors meld; bring to near room temperature before serving if refrigerated longer.

Optional Extra Sides

Serve mixed greens or coleslaw dressed simply with lemon and olive oil, and offer steamed rice or roasted potatoes as a starch. Plate the fish with lemon wedges and the tartar/dill sauce on the side.