Fried Tilapia Spicy Chipotle Salsa Recipe

I absolutely love this recipe because it’s a delightful blend of crispy, spicy, and tangy flavors that make my taste buds dance with joy. Plus, it’s super easy to whip up, making it perfect for impressing friends at a dinner party or just treating myself to a fabulous homemade meal.

I adore the creation of dishes that are as delicious as they are colorful and good for you. My Fried Tilapia with Spicy Chipotle Salsa brings together the crispy texture of tilapia fillets seasoned with paprika and cayenne with a zippy salsa made with fresh lime juice and loads of cilantro.

I can confidently say that it is a dish that will astound and amuse your sense of taste and your sense of smell.

Ingredients

Fillets of tilapia: Protein that is lean and rich in omega-3 fatty acids.

Provides carbohydrates, which are essential for breading: all-purpose flour.

Cayenne Pepper: Provides a spicy kick; enhances metabolism.

Smoky flavored chipotle peppers contain ample amounts of vitamins A and C.

Tomato: Abundant in antioxidants and vitamin C.

Onion, red: Gives a crisp texture; abundant in fiber.

Lime juice: Contributes sharpness and is very high in vitamin C.

Cilantro: Contains antioxidants; a fresh herbal note.

Ingredient Quantities

• 4 tilapia fillets
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• 2 large eggs
• ¼ cup milk
• 1 cup cornmeal
• ¼ cup vegetable oil for frying
• 2 chipotle peppers in adobo sauce, chopped
• 1 medium tomato, diced
• ½ red onion, finely chopped
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a shallow dish, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper together thoroughly.

2. In a different shallow dish, whisk the eggs with the milk until fully blended.

3. In a third shallow dish for dredging, place the cornmeal.

4. The tilapia fillets were patted dry with paper towels. Each fillet was dredged in the flour mixture, with the excess being shook off. The fillets were then dipped in the egg mixture, followed by coating with the cornmeal.

5. In a sizable skillet, medium to high heat oil of the vegetable variety.

6. Fry coated tilapia fillets in a skillet. Cook about 3-4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate. Drain excess oil and prepare to serve.

7. To make the chipotle salsa, combine the chopped chipotle peppers, diced tomato, red onion, lime juice, and cilantro in a bowl. Add salt and pepper to taste, and mix thoroughly.

8. Divide the serving plates among the fried tilapia.

9. Spoon the salsa de chipotle over the fried fillets of tilapia.

10. If desired, additional cilantro may be used as a garnish, and serve without delay.

Equipment Needed

1. Shallow dishes (3)
2. Whisk
3. Paper towels
4. Skillet
5. Tongs or spatula
6. Plate
7. Bowl
8. Knife
9. Cutting board

FAQ

• Q: Can I use a different type of fish instead of tilapia?Yes, you can substitute tilapia with other firm white fish, such as:

  – Cod
  – Catfish

• Q: Is there a dairy-free alternative for milk in this recipe?You can use almond milk, soy milk, or another type of non-dairy milk as a substitute for regular milk.
• Q: How can I make the dish less spicy?A: To reduce the heat, lessen the amount of chipotle peppers or remove the seeds.
• Q: What is the best oil for frying the tilapia?The recommended oil for frying is vegetable oil, but canola oil or peanut oil may also be used.
• Q: Can I prepare the salsa in advance?Salsa may be prepared a few hours ahead of serving and chilled to enhance the flavor.
• Q: How do I know when the fillets are cooked through?The fillets are prepared when they are a golden brown color and flake easily when a fork is used.
• Q: What can I serve with Fried Tilapia and Spicy Chipotle Salsa?Rice, salad, or tortillas—a perfect pairing to make a complete meal.

Substitutions and Variations

Tilapia fillets are not the only option: other types of white fish, like cod or catfish, can take their place.
To make all-purpose flour gluten-free, use either rice flour or almond flour as a substitute.
Replace cayenne pepper with red pepper flakes to produce a different form of heat.
For a tangy flavor and a slightly thicker batter, use Greek yogurt diluted with water in place of milk.
If you desire a less potent herb flavor, simply substitute parsley for the cilantro.

Pro Tips

1. Preheat the Oil Properly Ensure the vegetable oil is properly heated before adding the fillets. This will help create a crispier and more evenly cooked exterior. You can test the oil by dipping the edge of a fillet in it—if it sizzles immediately, the oil is ready.

2. Season the Fish Directly For extra flavor, lightly season the tilapia fillets with salt and pepper before dredging them in the flour mixture. This ensures the fish itself is well-seasoned, enhancing the overall taste.

3. Rest the Dredged Fillets After coating the fillets in the flour, egg, and cornmeal, let them rest for a few minutes before frying. This allows the coating to adhere better and creates a crunchier texture once fried.

4. Make the Salsa in Advance Prepare the chipotle salsa ahead of time to allow the flavors to meld. Letting it sit for at least 15-30 minutes before serving can enhance the taste and result in a more flavorful accompaniment for the fish.

5. Control the Heat Adjust the skillet’s heat to maintain a consistent temperature while frying the fillets. If the heat is too high, the coating might burn before the fish is cooked through; too low, and it will absorb more oil and become soggy. Medium-high heat is generally optimal.