1/2 Photos of Deep-Fried Tilapia (Fish)
Bone Man's Note:
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!
My Private Note
Units: US | Metric
- 4 tilapia fillets
- 1 quart cooking oil (or Crisco)
- 1 1/2 cups seasoned flour (I use Kentucky Kernel brand)
- 1Heat 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).
- 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.
- 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!
- 4Drain each filet on paper towels for a few seconds and serve.
Browse Our Top Tilapia Recipes
You Might Also Like...View All Tilapia Recipes
Nutritional Facts for Deep-Fried Tilapia (Fish)
Serving Size: 1 (390 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2217.7
- Calories from Fat 1985
- Total Fat 220.5 g
- Saturated Fat 29.0 g
- Cholesterol 62.5 mg
- Sodium 65.9 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 1.2 g
- Sugars 0.1 g
- Protein 29.9 g