DEEP-FRIED TILAPIA (FISH)
This is a no-fail recipe for MILD, white, flaky, not greasy, and delicious fish for either sandwiches or as a main entree on a plate. The trick is to get the cooking oil plenty hot, 375-degrees F or higher. Also, there is no "drenching" in egg wash involved in this recipe. Tilapia works best but Whitefish fillets are also great. Use either Canola oil, Peanut oil, or Crisco. Others may "smoke" at high heat. If you wish to mix in additional favorite herbs or spices into the flour, (e.g., a teaspoon of dried basil, or, Old Bay Seasoning), go right ahead. Easy! Enjoy!
Provided by Bone Man
Categories Tilapia
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (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 excess flour, and let the filets sit on a rack or, on wax paper, for 5-10 minutes.
- Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. (frying more than 2 filets 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 flakey inside at the thickest section of the filet. Do not overcook!
- Drain each filet on paper towels for a few seconds and serve.
PAN FRIED TILAPIA
Steps:
- Heat oven to 300 degrees F.
- In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
- Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
- Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.
DEEP-FRIED TILAPIA
Steps:
- Season fillets with salt and pepper. Dust with 1/3 cup of flour.
- Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
- Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.1 g, Cholesterol 60.7 mg, Fat 4.7 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 0.9 g, Sodium 512.9 mg, Sugar 1.4 g
CRISPY TILAPIA
Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.
Provided by Rita1652
Categories Tilapia
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper fish.
- Dust fillets with 1/3 cup of flour.
- Mix egg with buttermilk in one bowl.
- Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
- Dip all floured fish into egg then flour mixture.
- Heat oil medium-high in large pan.
- Fry, turning after 2 minutes on each side.
- Salt as soon as you take out of pan.
- Should be done in three batches.
UNCLE BILL'S DEEP FRIED TILAPIA FISH
A very simple, easy to prepare and a tasty recipe. I have been trying out various recipes and finally came up with this recipe that does a great job for tilapia or halibut fish.
Provided by William Uncle Bill
Categories < 30 Mins
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Cut fish into 1 inch wide by about 4 inches long pieces; set aside.
- In a mixing bowl, combine flour, baking powder, salt and pepper.
- Add beer and beaten egg and whisk until well blended and the batter is light, smooth and quite thin (like whipping cream).
- In a medium size saucepan or a frying pan, heat oil to 350°F.
- Dredge fish pieces in the flour mixture.
- Drop the floured fish pieces into the batter to coat, then lift out with tongs and let the excess batter drip off.
- Drop the battered fish into the hot oil and cook for about 1 minute, turn over and cook for an additional 1 minute or until light golden brown.
- Do not overcook.
- Remove from oil onto paper towels to absorb any excess cooking oil.
- Serve immediately with lemon wedges and tartar sauce.
Nutrition Facts : Calories 2353.8, Fat 224.7, SaturatedFat 18.2, Cholesterol 206.5, Sodium 920.5, Carbohydrate 34.9, Fiber 2.3, Sugar 1.2, Protein 53.3
PAN-FRIED TILAPIA
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
- Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1.7 g, Cholesterol 56.9 mg, Fat 9.7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 4.3 g, Sodium 268.4 mg, Sugar 0.2 g
FRIED TILAPIA PO' BOY
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.
- Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes.
- Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside.
- Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside.
- For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes.
- Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.
- Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish.
- Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.
- Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt.
- Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.
PAN FRIED SEASONED TILAPIA
Deliciously seasoned tilapia (white fish) dish. I threw this together, and the whole family including the kids devoured it and wanted more! Fast and easy dish.
Provided by a_goddess
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 minute Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Enjoy!
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- Sprinkle fillets with 1 tsp. seasoning. Combine remaining seasoning, flour, and cornmeal. Dredge fillets in flour mixture, shaking off excess.
- Melt butter with oil in a large skillet over medium-high heat; add fillets, and cook 3 to 4 minutes on each side or until fish flakes with a fork. Squeeze juice from lemon over fillets, and garnish, if desired. Serve immediately.
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