- 2 tilapia fillets, about 4 ounces each
- 1/2 cup salted peanuts
- 1 egg
- All-purpose flour
- Black pepper
- Rice vinegar
- Vegetable oil
Pat dry the fillets. Finely chop the peanuts. In a shallow dish, place a few tablespoons of flour, mix with fresh ground black pepper. In two additional dishes, place the egg, beaten, and the peanuts.
Dredge the fish in the flour, then egg, then the peanuts.
Heat a large skillet over medium-high heat. Add the fish and cook about 4 minutes per side, until golden brown. When ready to serve, sprinkle a little of the rice vinegar on top of the fish.