Szechuan Peppercorn Crusted Tilapia with Chili Garlic Oil

Ingredients

• 3 pieces Tilapia fillets
• 1 cup Pork rinds (crushed)
• 2 tablespoons Sichuan peppercorns
• 3 cloves Garlic cloves, minced
• 1 teaspoon Red chili flakes
• 1 cup Vegetable oil (for frying)
• 2 tablespoons Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Pat the tilapia fillets dry with paper towels and lightly season both sides with salt and black pepper.

2. 2

   In a shallow dish combine the crushed pork rinds and Sichuan peppercorns; press each fillet into the mixture, coating both sides evenly.

3. 3

   Heat vegetable oil in a deep skillet over medium‑high heat (about 350°F/175°C). Fry the coated fillets 3‑4 minutes per side until golden and crisp; transfer to a paper‑towel‑lined plate to drain.

4. 4

   While the fish cooks, whisk together olive oil, minced garlic, and red chili flakes in a small saucepan; gently heat for 2 minutes until fragrant, being careful not to burn the garlic.

5. 5

   Toss the fried tilapia in the chili‑garlic oil until coated, then serve immediately.