1 lb. Tilapia fish filets 1 egg 1/2 tsp lemon juice 3/4 to 1 cup Dukka mix 2 tsp flour 4 tbsp. olive oil salt & pepper to taste
Season the fish with salt and pepper and lemon juice on both sides. Whisk the egg in a bowl and then dip the fish into the egg batter.
In a separate bowl mix the flour and the dukka then spread onto a flat plate or cutting board. Place the individual fish filets over the dukka mixture and then press it to make sure the fish is well coated on both sides.
Heat up a nonstick pan and then add the olive oil (this is non-dip fry). Place the coated fish into the pan and cook on a medium heat for a few minutes until the crust on both sides is slightly brown.