Bea's Spicy Tilapia Fillets

These spicy fish fillets are great with a side of fries or rice. I often serve these on a bun as a fish burger topped with my Tartar Sauce with Attitude. Either way you serve these, they are sure to please the spicy food lovers.

INGREDIENTS
1 1/2 pound tilapia fillets, sliced down the middle lengthwise
1/2 cup hot pickled pepper juice
2 tablespoons olive oil
1 1/2 teaspoons dried oregano, divided 
2 cloves garlic crushed
1/2 cup brown rice flour
1/4 cup cornmeal
2 teaspoons garlic powder
2 teaspoons celery salt
1 teaspoon dried basil
1/2 teaspoon hot pepper flakes
1/4 teaspoon cayenne pepper
Vegetable oil, enough to completely cover bottom of skillet

DIRECTIONS
Mix together the hot pickled pepper juice, olive oil, 1/2 teaspoon dried oregano and garlic cloves in a large re-sealable freezer bag.
Add the fish and swish to coat; refrigerate for 2 hours turning after one hour.
In another plastic bag, toss together the remaining ingredients, except for the vegetable oil.
Remove the marinated fish pieces and toss in the flour mixture to coat.
Heat the oil over medium-high heat and cook the coated fish pieces until cooked through, the time will vary depending on thickness of fish pieces, they will flake easily when poked with a fork.
Serve.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.