Egyptian Fried Tilapia

This dinner dish hails as one of my husband's all-time favorite. Golden fried tilapia sprinkled with lemon juice and slathered with a creamy tahini sauce. Side of white basmati rice and a crispy Lebanese salad graces this dish. There are no leftovers for this meal, sorry honey. 😊

Fried Tilapia

1 1/2 lbs tilapia fillets

1 tsp salt

2 tbsp canola oil

1 tsp cumin

3 garlic cloves, crushed

1 tsp minced garlic

2 tbsp fresh lemon juice
1 cup flour

oil for frying

lemon slices

In a deep bowl, mix salt, oil, cumin, garlic, and lemon juice. Marinate fish fillets in sauce for 30 mins. Heat the oil in a skillet (the oil should be about 1 inch deep) to a medium heat. Coat both sides of fish with flour, shaking off the excess flour. Fry the fillets in oil 5-8 mins per side til golden. Squeeze lemon juice over the fish.

Creamy Tahini Sauce

1-2 garlic cloves
1/2 tsp salt

3/4 cup tahini paste

1/2 cup fresh lemon juice

1/4 cup cold water, more if needed

Mince the garlic cloves, sprinkle with salt. Add the crushed garlic, tahini paste, fresh lemon juice to the food processor and blend until thickened. Add some water and blend until the sauce reaches the consistency of a thick ranch dressing. Enjoy! Can be stored in an air-tight container in refrigerator up to several days.