Crispy Tilapia with Ginger-Chili Oil and Lime
Ingredients
- 4 fillets (6 oz each)tilapia fillets (skin-on)
- ½ cupall-purpose flour
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspooncayenne pepper
- 3 tablespoonsvegetable oil
- 1 tablespoonfresh ginger
- 3garlic cloves
- ½ teaspoonred pepper flakes
- 1lime
- 2scallions
- 1 tablespoonsoy sauce
- ½ teaspoonhoney
Prep
- 01
Mince 1 tablespoon fresh ginger.
- 02
Mince 3 garlic cloves.
- 03
Chop 2 scallions.
Method
- 01
Combine flour, salt, black pepper, and cayenne in a shallow bowl. Pat tilapia fillets dry and dredge both sides in the flour mixture, shaking off excess.
- 02
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully add fillets skin-side down. Cook for 4 minutes without moving until skin is crispy and golden.
- 03
Flip fillets gently and cook for another 2–3 minutes until the flesh is opaque and flakes easily. Transfer to a plate.
- 04
In the same skillet, reduce heat to medium. Add minced ginger, minced garlic, and red pepper flakes. Cook for 30 seconds, stirring, until fragrant.
- 05
Add soy sauce and honey, stir to combine, and cook for another 30 seconds. Remove from heat.
- 06
Squeeze juice from 1 lime into the ginger-chili oil. Pour the oil over the tilapia, then scatter chopped scallions on top. Serve immediately with lime wedges.
Spice Tips
For extra heat, increase red pepper flakes to 3/4 teaspoon or add a diced Thai chili. For a gentler warmth, reduce cayenne to 1/8 teaspoon and use just 1/4 teaspoon red pepper flakes. A splash of sesame oil drizzled over the finished dish adds nutty richness.