Directions

1. 1

   Pat the tilapia fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

2. 2

   Set up a breading station with three shallow dishes. Place the all-purpose flour in the first dish. Pour the beaten eggs into the second dish. In the third dish, combine the bread crumbs, 1 tablespoon of the lime zest, chili powder, garlic powder, onion powder, and fresh thyme leaves, stirring until evenly mixed.

3. 3

   Working with one fillet at a time, coat it thoroughly in the flour, shaking off excess. Dip the floured fillet into the egg mixture, allowing excess to drip away. Finally, press the fillet firmly into the seasoned bread crumb mixture, coating both sides completely. Transfer to a clean plate and repeat with remaining fillets.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers and is hot, carefully place the coated fillets into the pan in a single layer (work in batches if needed to avoid overcrowding). Fry for 3 to 4 minutes per side until deeply golden brown and crispy.

5. 5

   Transfer the fried fillets to a paper-towel-lined plate to drain briefly. Arrange on a serving platter, season lightly with additional salt, and squeeze the fresh lime juice generously over the top. Garnish with the remaining lime zest if desired. Serve immediately.