Ingredients:
3 tablespoons paprika,
1 tablespoon of onion powder,
1 pinch of garlic powder,
1 teaspoon of ground white pepper,
1 teaspoon of ground black pepper,
1 teaspoon of Kayensky pepper, or to taste,
1 teaspoon of dried oregano,
1 teaspoon of dried thyme,
1/2 hours. l. celery seeds,
1 tablespoon of Adyghe salt, or to taste,
450 g fillet tilapia,
1 lemon chopped with wedges,
4 slices of white bread,
1 tablespoon of vegetable oil.
Preparation:
In a small bowl or a can with a lid, mix all spices: pepper, onion powder, garlic powder, white pepper, black pepper, Kayen pepper, Oregano, thyme, celery seeds and Adyghe salt. Grate the fish fillet with a mixture of spices, and leave at room temperature for no more than 30 minutes.
Heat a heavy shallow pan over high heat. Add oil and heat it until it starts to smoke. Place the fillet in the pan and fry for about 3 minutes on each side, or until the fish is easy to separate with flakes when testing with a fork. Remove from the pan and place on the slices of white bread. Pour juices out of the pan from above above them and squeeze lemon juice throughout the fillet. Do not underestimate white bread. This becomes a wonderful taste, absorbing all the juices.