Fry a Tilapia Fish Fillet
The Luo People of Kenya refer to Tilapia as brain food, and give it credit for their high intelligence. It is a mild flavored and cooks quickly. It is a perfect fish for a southern style fish fry. Add collard greens, potato or macaroni salad, cornbread and sweet iced tea and your fish fry meal is complete. Who knew you could enjoy a southern fish fry and increase brain activity at the same time?
Contents
Ingredients
Pan-Fried
- 16 oz tilapia
- 2 tbsps (30 g) extra virgin olive oil
- 1/8 cup (20 g) white flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) salt
Deep-Fried
- 4 16 oz tilapia fillets
- 1 quart cooking oil (or Crisco)
- 1 1/2 cups (145 g) seasoned flour
Steps
Pan-Fried
- Pat dry the tilapia with a paper towel. This, of course, is after you've rinsed it under cold water.
- Place flour, salt, pepper and garlic powder in bag. Mix it up thoroughly to distribute the flavors. If you have more than one fillet, adjust the recipe as necessary.
- Add fish and shake to coat. Once it's adequately covered, shake off any excess.
- Heat olive oil in skillet over medium heat until hot. You may use other oils, but olive oil is tasty and one of the healthier oils.
- Add floured fillets to the skillet. Pan fry for two minutes on each side or until cooked through.
- Remove and place on a paper towel to absorb oil. It'll be ready by the time you grab plates and silverware.
- Serve hot with side dishes and tartar or hot pepper sauce.
Deep-Fried
- Heat the oil in a 3 or 4-quart pan to at least 375° F (190°C). Just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level.
- Roll the dry and thawed fish in the flour. Shake off the excess flour and let the fillets sit on a rack or on wax paper for 5-10 minutes.
- Roll the fillets in the flour a second time. As before, shake off the excess flour. Now they're ready for the pan!
- Deep fry those bad boys. No more than 2 at a time, however. Frying more than 2 fillets at once drives down the oil temperature which will make the fish and coating soggy. Turn once in the pan after a minute or so and remove when golden brown.
- They should be done in under 4 minutes; white and flaky inside at the thickest section of the fillet. Do not overcook!
- Drain each fillet on paper towels for a few seconds and serve immediately. Garnish with sauces and sides for taste and presentation.
- Finished.
Tips
- Tilapia cooks more quickly than cod, snapper or catfish. Do not overcook.
- Zatarain's is a good cornmeal based seasoned fish fry coating.
Warnings
- When oil is hot, it burns. Be careful.
Things You'll Need
Pan-Fried
- Skillet
- Tongs
- Bag
- Paper towels
Deep-Fried
- Deep pan or skillet
- Tongs
- Paper towels
