• Preheat oven to a low, warm temperature.
• Line a baking sheet with a brown paper bag. Place baking sheet in the preheating oven.
• Place tilapia fillets on a plate or cutting board.
• Sprinkle fillets with salt and pepper.
• Pour flour on a dinner plate. Spread evenly.
• Beat the eggs with water in a shallow bowl or pie plate.
• Mix cashews and bread crumbs. Place on a third plate. Spread evenly.
• In a large skillet, heat a 1-inch layer of oil over medium-high heat until a candy thermometer registers 375°F.
• Place a fillet in the flour. Turn to coat evenly.
• Remove fillet, shaking off excess flour, and dip into egg mixture. Turn to coat evenly.
• Remove from egg bowl, allowing excess to run off, and place on the cashew/bread crumb plate. Turn and press to coat evenly.
• Place coated fillet on a clean plate.
• Repeat with remaining fillets.
• Carefully add breaded fillets, one or two at a time, to the hot oil. Do not crowd.
• Fry 3 to 5 minutes, until fillets are browned, turn and cook 2 to 4 minutes longer. Remove from oil.
• Place fried fillets on paper-covered baking sheet in the oven to keep warm.
• Repeat with remaining breaded fillets until all are cooked.

Jamaican Rum Butter Sauce

• Pour rum into a small saucepan.
• Place pan over medium heat and bring to a boil.
• Reduce heat slightly to a simmer.
• Add lime juice, habanero pepper, vanilla bean, sugar, salt and pepper. Simmer for 5 minutes.
• Whisk in the butter, a few bits at a time, to make a smooth sauce. Do not let the mixture return to a boil.

Serve

• Place 1 or 2 prepared fillets on each serving plate.
• Spoon Jamaican Rum Butter Sauce over top.
• Scatter diced peppers and green onions over top.
• Serve hot.