The IL COOKBOOK:Deep-Fried Tilapia

Deep-Fried Tilapia

4 tilapia fillets
1 quart cooking oil (or Crisco)
1 1/2 cups seasoned flour, Louisiana fish fry or any kind of fish batter

1.       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.       2Roll 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.       3Roll 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.       4Drain each filet on paper towels for a few seconds and serve.



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