Rinse the whole tilapia inside and out under cold water and pat dry thoroughly with paper towels. Make 3 shallow diagonal slashes on each side of the fish to allow seasoning and heat to penetrate. Squeeze the lime over the fish and rub a little salt (about 1/2 tsp) inside the cavity and on the surface. Let rest 10 minutes.

Make Coating

In a shallow bowl or tray, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, remaining 1 1/2 tsp salt, and black pepper until evenly combined.

Coat Fish

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Pat the fish again if needed. Dredge each fish in the seasoned flour mixture, pressing lightly so the flour adheres and into the slashes. Shake off excess. Let coated fish rest 2–3 minutes to set the coating.

Fry Fish

Carefully lower the fish into the hot oil (work in batches if your pan is small). Fry for 6–8 minutes per side depending on size (about 12–16 minutes total) until coating is deep golden brown and the flesh flakes easily near the bone. Maintain oil temperature near 325–350°F; reduce heat slightly if browning too fast. Use a slotted spatula to transfer fish to a wire rack or paper towels to drain for 2–3 minutes.

Spicy Sauce

Prep

While the fish is resting, finely chop the tomato, red bell pepper, small onion, and mince the garlic. If using a very hot pepper, halve and remove some seeds to moderate heat.

Cook Sauce

Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add chopped onion and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Stir in chopped red bell pepper and cook 2 minutes. Add tomato (or crushed tomato) and tomato paste, stir to combine.

Simmer & Season

Add the chopped scotch bonnet/habanero (or a portion if you prefer milder), water, vinegar or lime juice, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and simmer gently 6–8 minutes until flavors meld and sauce thickens slightly. Taste and adjust salt, acid or heat. If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender, then return to pan and warm through.

Rice

Rinse Rice

Rinse the rice under cold running water until the water runs mostly clear to remove excess starch. Drain well.

Cook Rice

In a medium saucepan, heat 1 tablespoon oil or butter over medium heat. Add the drained rice and toast, stirring, for 1 minute. Add 3 cups water or broth and 1/2 tsp salt, bring to a boil. Reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Fried Plantain

Prep Plantains

Peel ripe plantains by cutting off both ends and slicing lengthwise through the skin, then remove skin. Slice diagonally into 1/2-inch thick pieces for larger surface area.

Fry Plantains

Heat about 1 cup vegetable oil in a skillet over medium heat until shimmering (about 325–350°F). Add plantain slices in a single layer without crowding. Fry 2–3 minutes per side until golden brown and caramelized. Transfer to paper towels and sprinkle lightly with 1/4 tsp salt while hot.

Finish & Serve

Plate a portion of rice, place a fried tilapia beside it, add 3–4 fried plantain slices. Spoon spicy sauce over the fish or serve on the side. Garnish with chopped parsley or cilantro and lime wedges. Serve immediately while fish and plantains are hot.