Crispy Tilapia Cakes with Lemon Caper Sauce

1 Make sure the tilapia is fully cooled. Use a fork to flake the fish into small pieces. Avoid large chunks so the patties hold together properly.
2 In a bowl, combine the flaked tilapia, egg, flour, salt, pepper, and chili powder or paprika. Mix gently until the mixture becomes thick and scoopable, similar to mashed potatoes or tuna salad. If the mixture feels too wet, add a little more flour. If it feels too dry, add a tiny splash of water.
3 Form the mixture into small patties, about 3 to 4 cakes total. Press firmly so they stay together during cooking.
4 Heat a thin layer of oil in a pan over medium heat. Cook the tilapia cakes for about 4 minutes per side, or until deeply golden brown and crispy. Avoid flipping too early. Let a crust form first for the best texture.
5 While the tilapia cakes are cooking, prepare the sauce. In a small bowl, mix together sauce ingredients.Stir until smooth and creamy. Taste and adjust as needed. Let the sauce sit for 5 to 10 minutes so the flavors can blend.