Crispy tilapia fillet with cucumber salsa

Crispy tilapia fillet with cucumber salsa

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 1
Author Connie Veneracion


  • 1 tilapia or any fish you have fillet, seasoned with salt and pepper, then dredged in fine bread crumbs
  • oil for frying
  • lettuce

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.