TILAPIA DEEP-FRIED (FISH)
This is a simple recipe for wonderful fish that is mild, white, flaky, and not oily. It may be served as a main course on a plate or as a sandwich. The secret is to heat the cooking oil to 375 degrees Fahrenheit or above. This recipe also doesn’t call for “drenching” in egg wash. Whitefish fillets are also excellent, but fried tilapia is the finest option. Use Crisco, peanut oil, or canola oil. People with excessive heat may “smoke” Feel free to incorporate any other preferred herbs or spices (such as a teaspoon of dried basil or Old Bay Seasoning) into the flour.
DIRECTIONS
- Preheat the oil to at least 375 degrees Fahrenheit in a 3- or 4-quart pan. When the oil reaches this temperature, a few drops of water flipped off your fingers will make a loud crackling sound.
- After rolling the thawed and DRY fish in the flour, shake off any excess, and let the filets rest for five to ten minutes on a rack or piece of wax paper.
- Shake off extra flour, roll the fillets in the flour one more time, and deep fry no more than two at a time. (Frying more than two filets at once lowers the oil temperature, resulting in soggy coating and fish!) After a minute or two, turn once in the pan, and when golden brown, remove. The thickest part of the filet should be white and flakey within 4 minutes of cooking. Avoid overcooking!
- After briefly draining each filet on paper towels, serve.
COMPOSITION
Four fillets of tilapia
One quart of Crisco or cooking oil
One and a half cups of seasoned flour (I like to use the Kentucky Kernel brand)