Tortilla Chip Encrusted Tilapia with Lemon

I rarely get around to buying breadcrumbs or properly drying out bread to make bread crumbs so... I improvise.  Tonight I blended up tortilla chips with chili powder.  I fried Tilapia filets the classic way, a coat of flour, a coat of eggs mixed with oil and then I coated the filets in the tortilla crumbs.  The result was delicious I squeezed some fresh lemon on top and tasted something that reminded me of Central Mexican cooking more than almost any American based Mexican restaurant can provide.  There is a lot more corn involved in the staples of Mexican cooking which is often replaced with flour tortillas in the United States.  This fish had a deeper corn taste when combined with the fresh lemon juice and mild fish taste left me very satisfied.