A delightful twist on a classic Cajun dish, this recipe offers a crispy and flavorful tilapia experience.
In a mixing bowl, whisk together the eggs and lemon juice until well combined.
Ensure the eggs are at room temperature for easier mixing.
In a shallow dish, combine the flour, cayenne pepper, white pepper, black pepper, thyme, basil, oregano, and breadcrumbs.
Mix thoroughly to evenly distribute the spices for consistent flavor.
Dip each tilapia fillet into the egg mixture, ensuring it is fully coated.
Let excess egg mixture drip off before moving to the next step.
Dredge the egg-coated fillet in the breadcrumb mixture, pressing gently to adhere.
Press the breadcrumbs firmly onto the fish for a thicker crust.
Heat the vegetable oil in a frying pan over medium-high heat until shimmering.
Test the oil temperature with a small piece of breadcrumb; it should sizzle immediately.
Fry the coated fillets for about 3 minutes on each side, or until golden brown and cooked through.
Avoid overcrowding the pan to maintain the oil temperature.
Serve the crispy tilapia fillets immediately with your choice of sides.
Garnish with lemon wedges for a fresh touch.
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