- 6 boneless, skinless tilapia filets, about 1 lb.
- 1 tbsp.GOYA® Lemon Juice
- 1 tbsp.GOYA® Minced Garlic
- 2 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper, divided
- 1 tsp.GOYA® Yellow Hot Pepper Paste – Aji Amarillo
- GOYA® Corn Oil, Canola Oil or Vegetable Oil, for frying
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 eggs
- 1 lime, cut into wedges
DirectionsStep1Cut tilapia filets into 1½” pieces; transfer to non-aluminum container. Add lemon juice, garlic, 1 tsp. Adobo and hot pepper paste. Using hands, rub marinade into fish to evenly coat. Cover container with plastic wrap; transfer to refrigerator. Chill 15-30 minutes.Step2In medium bowl, add flour, cornstarch and 1 tsp. Adobo; whisk to combine. In separate medium bowl, add eggs and 1 tbsp. water; using fork, lightly beat eggs. Dredge fish in flour mixture, tapping off excess. Then, coat fish in egg mixture, allowing excess egg to drip into bowl.Step3Heat 1” oil in large, deep skillet over medium high heat, until oil is hot but not smoking (about 375°F). Add fish to skillet, taking care not to crowd pan. Fry fish, turning occasionally with slotted metal spoon, until crispy, dark golden brown and cooked through, 3-4minutes. Using same spoon, transfer fish to paper towel-lined tray to drain. Repeat with remaining fish.Serve immediately with lime wedges.
