Easy Fried Tilapia Recipe for Filipinos Abroad

Good news to all tilapia lovers around the world: you can buy tilapia almost anywhere.

You can find it in the United States, Canada, Europe and the Middle East and other countries. You can buy it fresh, but it is most commonly available frozen as whole fish or fillets.

Tilapia is a freshwater fish that naturally lives in warm lakes, rivers, ponds, and streams. It is believed to have originated mainly from Africa and parts of the Middle East, including areas connected to the Sea of Galilee.

Because tilapia can adapt to a wide range of environments, it is now raised and enjoyed in many countries worldwide, making it one of the most accessible fish for home cooking.

Fried tilapia is one of my favorite dishes. The taste and smell are not overpowering, and it’s perfect for your favorite savory dipping sauce.

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We recently traveled to Seattle, and we were able to buy a couple of large tilapia from Seafood City.

An interesting belief connected to tilapia is that it may have been the fish caught by the Apostle Peter when Jesus instructed him to find a coin in a fish’s mouth to pay the temple tax. The Bible does not specifically name the fish, but because tilapia is common in the Sea of Galilee, some people associate it with this story. This is also why tilapia is sometimes called “St. Peter’s fish.”

Here is a simple fried tilapia recipe with no flour, breading, or coating. This easy recipe uses only tilapia and cooking oil for a naturally crispy, golden fish.

This method is perfect when you want a clean, simple fried fish recipe that lets the natural flavor of tilapia stand out. It works well for whole tilapia, tilapia fillets, or sliced tilapia pieces.

Easy Fried Tilapia Recipe for Filipinos Abroad

This fried tilapia recipe is as simple as it gets. There is no flour, no cornmeal, no breadcrumbs, and no batter. The fish is fried directly in hot oil until the outside becomes golden and slightly crisp while the inside stays tender and flaky.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Asian

Ingredients Method Notes

Ingredients

  

• 2 cups avocado oil or refined olive oil any cooking oil with high smoke point will do but choose a healthy option
• 2 pcs tilapia fish sliced

Instructions

 

1. Clean the tilapia thoroughly, remove the scales, gills, and organs. Scrape away any dark bloodline or membrane inside the cavity and rinse well under running water

   Then pat it completely dry with paper towels. Removing excess moisture helps prevent oil splatter and helps the fish fry better.

   If frying whole tilapia, make shallow cuts on both sides of the fish. This helps the fish cook evenly.
   
2. Heat enough cooking oil in a pan or skillet over medium to medium-high heat. Once the oil is hot, carefully place the tilapia into the pan. Lay the fish away from you to avoid oil splashing toward your hands.
3. Fry the tilapia until the bottom side is golden and slightly crisp. Avoid moving the fish too early so it does not stick or break.
4. Carefully flip the tilapia and fry the other side until golden brown and fully cooked.
   
5. Serve fried tilapia with steamed rice, fried rice, vegetables, salad, pickled vegetables, or soup. It also pairs well with vinegar dipping sauce, soy sauce with chili, lemon wedges, or fresh tomatoes and onions.

   For a simple meal, serve the fried tilapia with white rice and a dipping sauce on the side.

Notes

Pat the fish very dry before frying. Wet fish can cause oil to splatter and may stick to the pan.

Make sure the oil is hot before adding the fish. If the oil is not hot enough, the fish can absorb too much oil and become greasy.

Do not flip the fish too soon. Let one side become firm and golden before turning it over.

Use enough oil so the fish can fry evenly. For whole tilapia, use a deeper pan if needed.

Avoid overcrowding the pan. Fry one or two pieces at a time, depending on the size of your pan.

Use medium to medium-high heat. Very high heat can burn the outside before the inside is fully cooked.