Crispy Deep-Fried Tilapia Fillets
Indulge in the delightful crunch and tender flakes of our Crispy Deep-Fried Tilapia Fillets. This easy-to-follow recipe ensures that your fish is perfectly cooked with a mild flavor that appeals to everyone. The key to achieving a non-greasy finish lies in heating the oil to a sizzling 375°F or higher. Enjoy this versatile dish as a sandwich or as part of a gourmet main entree. While tilapia is the star, feel free to substitute with whitefish for a different flavor profile. Personalize your seasoned flour with herbs and spices like dried basil or Old Bay for an extra kick. Serve alongside your favorite dipping sauce or as a topping for a fresh salad. Get ready for a deliciously crispy experience that’s sure to impress your family and friends!
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Tilapia fillets
4 (Thawed)
Cooking oil (Canola, Peanut, or Crisco)
1 quart (For frying)
Seasoned flour
1 1/2 cups (Use Kentucky Kernel brand or your preferred seasoned flour)
Instructions
1
In a 3- or 4-quart pan, heat the cooking oil to a temperature of at least 375°F. You can test the heat by flicking a couple of drops of water into the oil; they should crackle and dance when the oil is hot enough.
2
Take the thawed tilapia fillets and roll them gently in the dry, seasoned flour, making sure to coat all sides. Shake off the excess flour and let the coated fillets rest on a rack or a piece of wax paper for about 5 to 10 minutes to help the coating adhere.
3
After resting, roll the fillets in the flour for a second time, shaking off any excess. It’s essential to work with no more than two fillets at a time when frying to maintain oil temperature.
4
Carefully lower the coated fillets into the hot oil, ensuring they are not crowded in the pan. Fry for about a minute, then turn the fillets to achieve an even golden-brown color on both sides. The total frying time should be under 4 minutes; fillets are done when they are golden and white and flaky at the thickest part.
5
Once cooked, remove the fillets from the oil and let them drain on a paper towel-lined plate for a few seconds to absorb excess oil. Serve immediately and enjoy your crispy creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Deep-Fried Tilapia Fillets.
What is the main fish used in this dish?
The main fish used is tilapia, although whitefish can be used as a substitute.
How many tilapia fillets are needed?
You will need 4 tilapia fillets for this recipe.
Should the tilapia fillets be frozen or thawed?
The tilapia fillets should be thawed before you begin preparation.
What type of oil is recommended for frying?
You can use Canola, Peanut, or Crisco oil for frying.
How much cooking oil is required?
The recipe requires 1 quart of cooking oil.
What is the target temperature for the cooking oil?
The oil should be heated to a temperature of at least 375°F.
How can I test if the oil is hot enough without a thermometer?
You can test the heat by flicking a couple of drops of water into the oil; they should crackle and dance.
What kind of flour should be used for the coating?
The recipe suggests 1 1/2 cups of seasoned flour, specifically mentioning Kentucky Kernel brand.
How do I prepare the fillets for frying?
Roll the thawed fillets gently in seasoned flour, shake off excess, and let them rest on a rack or wax paper.
How long should the fillets rest after the first flour coating?
Let the coated fillets rest for about 5 to 10 minutes to help the coating adhere.
Do I need to coat the fish more than once?
Yes, after the resting period, roll the fillets in the flour for a second time.
How many fillets should I fry at once?
It is essential to work with no more than two fillets at a time to maintain the oil temperature.
What size pan is recommended for frying?
A 3- or 4-quart pan is recommended for heating the oil and frying the fish.
How long does it take to fry the tilapia?
The total frying time should be under 4 minutes.
How do I know when the tilapia fillets are done?
They are done when they are golden-brown on the outside and the thickest part is white and flaky.
What is the secret to a non-greasy finish?
The key is ensuring the oil is heated to a sizzling 375°F or higher before frying.
What should I do immediately after removing the fish from the oil?
Remove the fillets and let them drain on a paper towel-lined plate for a few seconds to absorb excess oil.
How can I personalize the flavor of the seasoned flour?
You can add herbs and spices like dried basil or Old Bay to the flour for an extra kick.
What are some ways to serve these crispy fillets?
They can be served as a sandwich, as part of a gourmet main entree, or as a topping for a fresh salad.
What dipping sauces go well with this dish?
The recipe suggests serving them alongside your favorite dipping sauce.
Is this recipe considered difficult?
No, it is described as an easy-to-follow recipe.
What flavor profile does tilapia have?
Tilapia has a mild flavor that appeals to most people.
Is this dish suitable for a main course?
Yes, it is tagged as a main course and a dinner item.
What is the texture of the cooked fish?
The fish has a delightful crunch on the outside and tender flakes on the inside.
What are the main tags for this recipe?
Tags include tilapia, deep-fried, fish, seafood, main course, and comfort food.
Should the fillets be served hot?
Yes, for the best experience, you should serve the fillets immediately.
How many ingredients are in this recipe?
There are 3 primary ingredients: tilapia fillets, cooking oil, and seasoned flour.
Can I use peanut oil?
Yes, peanut oil is one of the recommended options for frying.
What is the purpose of shaking off excess flour?
Shaking off excess flour ensures an even coating and prevents the breading from becoming too thick or clumpy.