– 2 tilapia fillets (skin-on)

– 2 tablespoons flour

– 1 teaspoon paprika

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Vegetable oil for frying

For the Jollof Rice:

– 2 cups long-grain rice

– 4 fresh tomatoes

– 3 tablespoons tomato paste

– 1 large onion, chopped

– 1 bell pepper, chopped

– 2 scotch bonnet peppers

– 2 cloves garlic, minced

– 1 teaspoon thyme

– 2 cups chicken stock

– Salt to taste

Instructions:

1. Prepare the Fish:
   Mix flour, paprika, garlic powder, salt, and pepper. Coat the tilapia fillets with the mixture.

2. Fry the Fish:
   Heat oil in a frying pan over medium heat. Fry the tilapia fillets for 4-5 minutes on each side, until golden and crispy. Set aside.

3. Prepare the Jollof Rice:
   Blend tomatoes, bell pepper, scotch bonnet peppers, and garlic until smooth. Heat some oil in a pot, add onions, and sauté for 2 minutes. Add tomato paste and cook for 5 minutes, stirring frequently.

4. Cook the Rice:
   Pour in the blended tomato mixture and thyme. Add chicken stock, bring to a boil, then add the rice. Reduce the heat, cover, and let it cook for 20-25 minutes until the rice is tender. Stir occasionally.

5. Serve:
   Plate the crispy fried tilapia with a generous serving of Jollof rice.