✔ tilapia - 660 g
✔ eggs - 3 pcs.
✔ cream - 50 ml
✔ flour - 120 g
✔ salt - 1 tsp.
✔ pepper - 1/2 tsp.
✔ herbs - 1/2 tsp.
✔ vegetable oil - 1 tbsp.
There is not much variety of fish to be found on store shelves. Especially if we are talking about freshwater species. And among the familiar carp, pikeperch, there are foreign variants, such as catfish or tilapia. The latter will be discussed in this recipe.
Fillet of tilapia is neutral in taste, without specific flavors and tastes, so the fish can safely be fried or baked in the oven, without the marinating stage. A faster and more popular cooking option is frying, so I will tell you about it. Most likely you bought tilapia in a frozen form, in the glaze, so leave the fillets to defrost at room temperature or in the refrigerator. Rinse the defrosted fish under water and dry it with a paper towel.
Depending on the honesty of the brand or store, different amounts of water can thaw. I had an initial weight of 860 grams, after defrosting there was 660 g. That is, the glaze was almost 25% of the total weight.Fact
Now let’s make a quick batter. It will be simple, without fancy ingredients. We need eggs (3 pcs), flour (120 g), cream (50 ml) or milk, salt (1 tsp), pepper (½ tsp) and herbs. If the eggs are large, 2 are enough.
You can use any flour you like. Those on a healthy diet can use rice or oatmeal, while the rest of us can make it with regular wheat flour. I add cream or milk to give a little touch of creaminess.
For herbs, I recommend the so-called “Italian set”: basil, oregano, and thyme. You can use either a ready-made mixture or add dried herbs individually.
The batter is made extremely quickly. All we have to do is to mix all the ingredients, without flour, until homogeneous. We get the mixture, as if we are going to make an omelette, and start adding flour. Stir the batter well so you don’t get lumps.
We need to achieve the consistency of sour cream.
Depending on the flour, you may need different amounts to achieve the desired thickness and viscosity. Therefore, do not add it all at once, but in small portions. Also, the batter will thicken a little over time.Tip
Let’s move directly to frying. It is best to use a non-stick frying pan, on which we sprinkle vegetable oil evenly.
Fry over medium heat when the surface is hot. First, coat a piece of tilapia well with a homogeneous layer of batter, then carefully place it on the pan.
Fry for about 5 minutes on one side, then flip to the other. Use a wide plastic or silicone spatula to keep the fish from tearing during the flipping.
The result is delicious fried tilapia in a crispy batter.
With this cooking method, the fish loses less of its own moisture, so it becomes juicy and tender. Pan fried tilapia is best served with a vegetable salad or other neutral garnish.
If you want, you can prepare a sauce to the fish with sour cream or yogurt to bring out all the flavor 100%. I would also like to point out that tilapia fillet contains almost no bones, so it is perfect even for children.
Bon appetit! Don’t starve 😋