Cut tilapia fillet into half, lengthwise and lay on top of paper towel. Sprinkle on both sides: sea salt, black pepper and garlic powder. Let it sit for about 15-20min.
Prep first bowl; combine quinoa, 1/4 cup flour, parsley and mix well.
Prep second bowl; whisk 2 eggs.
Prep third bowl; have 1 cup of flour ready.
In a skillet, heat neutral oil to 350 degrees F.
While oil heats up, batter tilapia. First dip into flour, then egg wash, then dip into quinoa flour. Repeat to all fillet.
Into hot oil, deep fry tilapia until golden brown and center is cooked thoroughly.
Serve hot with lemon wedges and chopped cilantro. Pair with steamed veggies, rice and spicy Chinese chili sauce.