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Deep Fried Tilapia Fish

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Ingredients

Adjust Servings:
4 tilapia fillets
1 quart cooking oil (or crisco)
1 1/2 cups seasoned flour (use kentucky kernel brand)

Nutritional information

2217.8
Calories
1985 g
Calories From Fat
220.6 g
Total Fat
29 g
Saturated Fat
62.5 mg
Cholesterol
65.9mg
Sodium
35.8 g
Carbs
1.3 g
Dietary Fiber
0.1 g
Sugars
29.9 g
Protein
390g
Serving Size (g)
4
Serving Size

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Deep Fried Tilapia Fish

Features:
    Cuisine:

    Very good!! I did the second time with some panko added in and made a balsamic vinegar and pomegranate mollases reduction.a little drizzle with capers on top. Yum!!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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!,Very good!! I did the second time with some panko added in and made a balsamic vinegar and pomegranate mollases reduction.a little drizzle with capers on top. Yum!!,Simple and delicious: I fried the fish for about 3 minutes. It came out so crispy and light. My five years old son came back for seconds. 😉 This will be my go-to recipe when frying tilapia and flounder.


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    Steps

    1
    Done

    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).

    2
    Done

    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.

    3
    Done

    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!

    4
    Done

    Drain Each Filet on Paper Towels For a Few Seconds and Serve.

    Avatar Of Elena Fisher

    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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