Ingredients
Instructions
- 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.
- 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.
- 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.
- Carefully flip the tilapia and fry the other side until golden brown and fully cooked.
- 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.