Deep-Fried Tilapia (Fish)

"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!"
photo by gailanng photo by gailanng
photo by gailanng
photo by Roxanne S. photo by Roxanne S.
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:


  • 4 tilapia fillets
  • 1 quart cooking oil (or Crisco)
  • 1 12 cups seasoned flour (I use Kentucky Kernel brand)


  • 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).
  • Roll 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.
  • Roll 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!
  • Drain each filet on paper towels for a few seconds and serve.

Questions & Replies

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  1. Roxanne S.
    I followed this recipe and I loved it want be purchasing fish breeding for this fish anymore
    • Review photo by Roxanne S.
  2. langstond789
    Good afternoon. I also cooked my fish just like I was instructed, and the second half I also used some panko and it came out so delicious and crispy. Thank you for your support and time. 5 star, I can't wait another minute, The song remember....That's how I feel when I am going to eat my with your recipes.
  3. Paris W.
    Simple and delicious: I fried the fish for about 3 minutes. It came out so crispy and light. My five years old son came back for seconds. ;-) This will be my go-to recipe when frying tilapia and flounder.
  4. CJAY8248
    Great recipe! I made this as written and used a deep fryer. I used a commercial product called "Southwestern Style" coating. The fish was golden brown and perfectly cooked in 4 minutes. Thanks for sharing.
  5. mightyro_cooking4u
    This was a breeze. The fish was nicely browned and the coating did not fall off. I did it in a deep fryer. Thanks for posting. Made for Bargain Basement.



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