Some people cringe at mayo; I don’t. I love mayo. And there’s so much more that you can do with it other than spreading it on bread to make a sandwich. The salsa that went with my fried tilapia, for instance. It was made with mayo, grated cucumber, lemon juice, cilantro and chili flakes. It was so great I almost forgot I was eating plain fried fish.
The enjoy this dish to the max, work fast so that your fish is still hot and crispy when you serve it. I cooked the fish before mixing the salsa but you can do better. Make the cucumber salsa before frying the tilapia so that as soon as the fish is cooked, you can assemble the dish.
Crispy tilapia fillet with cucumber salsa
- 1 tilapia or any fish you have fillet, seasoned with salt and pepper, then dredged in fine bread crumbs
- oil for frying
For the salsa
- 1/4 cucumber peeled
- 1 tablespoon mayo
- spritz fresh lemon juice
- 1 tablespoon chopped cilantro
- 1 pinch chili flakes
- salt to taste
- pepper to taste
- cayenne powder optional
- Heat the cooking oil and fry the fish, about two minutes on each side.
- Line a plate with paper towels and transfer the fish to the plate after its done to allow the paper towels to absorb the excess oil.
- Grate the cucumber (I recommend a coarse grate) directly into a bowl. No need to scrape off the seeds. Just keep grating until you hit the seeds then stop. Add all the salsa ingredients and mix.
- To serve, place the lettuce leaves (whole or torn) on a plate. Arrange the fish on top of the bed of lettuce. Spoon the salsa over the fish. Sprinkle with cayenne pepper, if you like. Dig in and have fun.