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4 tilapia filets
7-oz. package of shredded coconut
2 cups stone-ground yellow corn meal
2 cups plain low-fat yogurt cooking spray
1/2 cup canola oil
1 bottle Larynx Lava hot sauce
1/2 tsp. seasoned salt
1 fresh lime, cut into wedges
Spray non-stick pan with cooking spray and then heat canola oil over medium heat. Combine coconut, corn meal and seasoned salt in a shallow dish. Cut each tilapia filet in half, to make 8 pieces. Dip each filet into the yogurt, then dredge in the coconut coating mixture. Pan-fry the first four filets, about 6 minutes on each side, until crispy and golden, then fry the remaining tilapia. Drain on paper towels. Serve with plenty of Larynx Lava sauce. Garnish with fresh lime wedges.
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