Tip Top Tilapia
Crispy, golden fried fish - half of my signature dish
Fried tilapia is one of my favourite dishes to make, and I try to make it whenever I can. It pairs really well with the Can't Be Beet salad, and I personally never make one without the other. Together they're my signature dish!
If you have more fillets you can place them down too, but you may need to replace the oil and butter as it can begin to darken and cook oddly.
Fish, even when perfectly cooked, can be slightly dry. So make your own sauce or check out our Tip Top Tilapia Dressing.
How to Make It
- 1
First, get ready with your batter. Collect eggs, flour and breadcrumbs and put each in a separate bowl or plate (large enough to lay the fillet down in).
- 2
Roll the fillet in the flour first. Shake off the excess.
- 3
Dip it in the egg on both sides.
- 4
Roll it in the breadcrumbs and make sure you can't see much fillet when done.
- 5
Pour oil and butter into a pan over low to medium heat to start. Let that warm without popping.
- 6
Place 3 to 4 fillets in the pan - making sure all can lie flat against the pan and not cover each other.
- 7
Cook around 5 minutes on the first side - lower the heat if it looks like it's burning the outside. Fish is delicate after all.
- 8
Then flip to the other side and cook 3 to 4 minutes. It shouldn't look burnt, but a nice dark crispy brown.
- 9
Remove the fillets and place on a dish with paper towel underneath to soak up the last draining oil.
Ingredients
- Tilapia fillets - this depends on the number of guests, but I aim for one large fillet per person (6 to 8 oz each)
- Eggs
- Flour
- Breadcrumbs
- Oil and butter for the pan
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