Cassava Flour Crusted Tilapia with Avocado Cream Sauce

Ok, so I know that the fish of choice for almost everyone is either Salmon or Tuna…. but we just don’t have those in Uganda. So Tilapia its as close as I can get since I CANNOT get a hold of any of those amazing Omega-3 filled cold water fish. At least I know that our Tilapia aren’t farm raised, but caught in the wild in the lakes of Uganda.

So the other night I had prepared french fries but I had been too lazy to grind beef for burgers (yes, I have to grind my own beef), so I thought fish and chips would be a nice alternative. The avocado cream sauce was an easy little addition. So here you go!

Cassava flour Crusted TilapiaTapioca crusted tilapia with avocado cream sauce


  • 2 Tilapia fillets
  • 1/2 cup yogurt or buttermilk (if going non-dairy you can use 1/2 cup almond milk and 1/2 tsp of cider vinegar)
  • Salt and pepper
  • 1/2 cup Cassava flour
  • 1 tsp creole seasoning
  • Fry oil
  1. Pour the yogurt into a shallow dish and mix in salt and pepper to taste.
  2. Place fillets into yogurt mixture and let sit for 10 minutes then flip to coat the other side for another 10 minutes.
  3. Meanwhile combine cassava flour and creole seasoning on a plate and begin to heat your fry oil over medium heat.
  4. After the fillets have marinated in the yogurt lay onto the cassava flour mixture and coat both sides well.
  5. Fry in the fry oil for 2-3 minutes on both sides till done. DO NOT heat the fry oil too hot since the cassava flour burns more easily.
  6. Place on paper and serve with Avocado Cream Sauce.

Avocado Cream Sauce


  • 1/4 cup mashed avocado
  • 1/4 cup yogurt
  • 1 clove garlic
  • 1 Tbs lemon juice
  • Salt and Pepper to taste
  1. Combine all ingredients in a blender and blend until smooth.

The avocado cream sauce ingredients are a general estimate. Feel free to add more or less of anything to your tastes.


Hope you guys enjoy!



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