Crispy Tilapia

1. Have your fish monger clean a large Tilapia (a foot long will do just fine) but make sure that he does not damage the belly too much when removing the entrails.
2. Fillet the fish making sure that you leave some of the belly intact. This makes for better presentation.
3. Cut the fillet into strips and set aside.
4. Season the fish and fillet strips with salt and freshly ground black pepper. Season even inside the cavity of the fish. Let it rest for a few minutes to draw out some of the moisture.
5. In a mixing bowl, add 1 ½ cups of flour, 2 tsp salt, 1 tsp black pepper, 1 tsp cayenne, and 1 tsp paprika.
6. Coat the fish and the fillet just before frying. Shake off excess flour.
7. In a wok, add enough oil in high heat to deep fry the fish.
8. Starting with the body, deep fry until crispy. Once done drain and set aside on paper towels to remove any excess oil.
9. Deep fry the fillets in small batches so as not to bring down the temperature of the oil. Once golden brown drain and set aside on paper towels to remove any excess oil.

To serve, layer in alternately slices of tomatoes and cucumbers. Place the body of the fish in the middle and pile on the crispy Tilapia fillets. Serve with any condiments you may like. Best with a mixture of ½ cup cane vinegar, ¼ cup soy sauce, ¼ cup minced shallots and 3 cloves minced garlic with ½ tsp sugar.