DEEP-FRIED TILAPIA
Steps:
- Season fillets with salt and pepper. Dust with 1/3 cup of flour.
- Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
- Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.1 g, Cholesterol 60.7 mg, Fat 4.7 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 0.9 g, Sodium 512.9 mg, Sugar 1.4 g
PAN-FRIED TILAPIA
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
- Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1.7 g, Cholesterol 56.9 mg, Fat 9.7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 4.3 g, Sodium 268.4 mg, Sugar 0.2 g
DEEP FRIED LOBSTER
This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there.
Provided by Ginna C
Categories Seafood Shellfish Lobster
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
- Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 32.2 g, Cholesterol 135.5 mg, Fat 28.6 g, Fiber 2.5 g, Protein 38.7 g, SaturatedFat 5.9 g, Sodium 708.8 mg, Sugar 0.4 g
UNCLE BILL'S DEEP FRIED TILAPIA FISH
A very simple, easy to prepare and a tasty recipe. I have been trying out various recipes and finally came up with this recipe that does a great job for tilapia or halibut fish.
Provided by William Uncle Bill
Categories < 30 Mins
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Cut fish into 1 inch wide by about 4 inches long pieces; set aside.
- In a mixing bowl, combine flour, baking powder, salt and pepper.
- Add beer and beaten egg and whisk until well blended and the batter is light, smooth and quite thin (like whipping cream).
- In a medium size saucepan or a frying pan, heat oil to 350°F.
- Dredge fish pieces in the flour mixture.
- Drop the floured fish pieces into the batter to coat, then lift out with tongs and let the excess batter drip off.
- Drop the battered fish into the hot oil and cook for about 1 minute, turn over and cook for an additional 1 minute or until light golden brown.
- Do not overcook.
- Remove from oil onto paper towels to absorb any excess cooking oil.
- Serve immediately with lemon wedges and tartar sauce.
Nutrition Facts : Calories 2353.8, Fat 224.7, SaturatedFat 18.2, Cholesterol 206.5, Sodium 920.5, Carbohydrate 34.9, Fiber 2.3, Sugar 1.2, Protein 53.3
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!
Provided by Bone Man
Categories Tilapia
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- 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.
CRISPY TILAPIA
Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.
Provided by Rita1652
Categories Tilapia
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper fish.
- Dust fillets with 1/3 cup of flour.
- Mix egg with buttermilk in one bowl.
- Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
- Dip all floured fish into egg then flour mixture.
- Heat oil medium-high in large pan.
- Fry, turning after 2 minutes on each side.
- Salt as soon as you take out of pan.
- Should be done in three batches.
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