6 boneless, skinless tilapia filets, about 1 lb. 1 tbsp Lemon Juice 1 tbsp Minced Garlic 2 tbsp Adobo All-Purpose Seasoning 1 tbsp Yellow Hot Pepper Paste – Aji Amarillo 1 tbsp Canola Oil or Vegetable Oil ½ cup all-purpose flour ½ cup cornstarch 2 eggs 1 lime, cut into wedges
Cut tilapia filets into 1½” pieces; transfer to a non-aluminum container. Add lemon juice, garlic, 1 tsp. Adobo and hot pepper paste. Using hands, rub the marinade into fish to evenly coat. Cover container with plastic wrap; transfer to the refrigerator. Chill 15-30 minutes.
In a medium bowl, add flour, cornstarch, and 1 tsp. Adobo; whisk to combine. In a separate medium bowl, add eggs and 1 tbsp. water; using a fork, lightly beat eggs. Dredge fish in flour mixture, tapping off excess. Then, coat fish in egg mixture, allowing excess egg to drip into the bowl.
Heat 1” oil in a large, deep skillet over medium-high heat, until the oil, is hot but not smoking (about 375°F). Add fish to skillet, taking care not to crowd the pan. Fry fish, turning occasionally with a slotted metal spoon, until crispy, dark golden brown, and cooked through, 3-4minutes. Using the same spoon, transfer fish to the paper towel-lined tray to drain. Repeat with remaining fish.
Serve immediately with lime wedges.
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