If the fillets are large, slice them in half lengthwise, then in half crosswise into tilapia “fingers.” Whisk hot sauce and eggs into a mixture and put in a shallow pan (think pie pan size) and set aside.
In another shallow pan, whisk the cornmeal, flour, cornstarch, creole seasoning, garlic powder, cayenne, and black pepper until combined.
Dip each fish fillet in a thin layer of hot sauce/egg mixture, turning to coat, and then transfer to the cornmeal mixture, making sure to cover the fish generously on all sides.
Working in batches, fry the fish until crisp and golden brown, about 3 to 6 minutes depending on the size. (Do not overcrowd the pan or the oil could boil over.) Remove the fish with a spider or skimmer to the prepared sheet pan to drain. Do not pat with paper towel. Allow oil to come back up to temperature before continuing with remaining fillets.
The fish is best served straight from the fryer, but it can be kept, uncovered, in a warm oven (300°) while the remaining fish is fried.
**Important, while still hot, squeeze one-fourth of a lemon on each fried piece of fish. This will give it the “natural” lemon pepper taste with a kick**
“Perfect” Southern Fried Fish was originally published on blackdoctor.org
