Deep Fried Tilapia Recipe
We have had a mild start to the winter here in Upper Michigan, and the bay refuses to freeze, and because of the warmer weather, the inland lakes are even questionable. As a result, I didn’t have much in the line of fresh fish on hand, so I decided to give this Deep Fried Tilapia Recipe a try.
I really like pan fish, and for me, Tilapia is about the closest you can get in store-bought fish to pan fish. It is probably not quite as healthy as Salmon, but there is no fishy taste.
This is a basic recipe that coats the fish really nicely, resulting in a nice crispy, golden brown texture. I prepared the recipe as written, and my wife and I really enjoyed it, but I’m sure you could spice it up a bit if you wanted by adding some Cajun seasoning or Old Bay.
With Lent a couple of months away, this Deep Fried Tilapia Recipe will go on my favorites list; it’s an excellent Deep Fried Fish Recipe.
Ingredients
2 Tilapia fillets
1/2 c. flour
Salt and pepper to taste
2 eggs
1/2 to 1 c. milk
Plain bread crumbs
Vegetable oil for deep frying
Directions
1. Rinse the Tilapia fillets in cold water and drain thoroughly; pat dry with paper towels. Cut the fillets into 2-inch pieces. (I cut each fillet into 4 pieces depending on the size of the fillet)
2. On a plate, salt and pepper the flour to taste. Pour some breadcrumbs on another plate for coating.
3. In a bowl, whisk together the 2 eggs with enough milk to equal 1 1/2 cups of liquid.
4. Roll the fish pieces in the flour, dip in the egg-milk mixture, then roll to coat in the bread crumbs. Set aside to dry a little bit while the deep fryer is heating.
5. Deep fry at 350F until golden brown. Drain on paper towels and serve.
Serves 4
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