Fried Tilapia Recipe
Fried Tilapia is a good candidate for deep-frying. It’s firm enough to stay in one piece as it cooks, yet soft and flaky enough for a pleasing contrast to a crispy batter coating – if you choose fillet. If you’re new to deep-frying, know that the key to a successful result is heating the oil to the right temperature. This means you should invest in a deep-fry thermometer — and don’t let your tilapia anywhere near the pan until it’s ready. We use whole fish.If you wish to fry tilapia fillet as an alternative to beer batter, dip fillets in flour, then beaten egg, and then a coating of breadcrumbs.
If your pan isn’t large enough to accommodate whole tilapia fillets, or if you prefer bite-sized morsels, cut them into strips or smaller pieces. Reduce the cooking time accordingly.