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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (726g) Recipe makes 4 servings |
||
| Calories 507 | ||
| Calories from Fat 72 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 224mg | 74% | |
| Sodium 435mg | 18% | |
| Potassium 1162mg | 33% | |
| Total Carbohydrate 33.3g | 11% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.7g | ||
| Protein 74.9g | 149% | |
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Crispy Tilapia
By: ~Rita~
Nov 21, 2002
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.
SERVES 4
Ingredients
- 3 lbs tilapia fillets, about 10
- 1/3 cup flour, for dusting fish
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- salt
- pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons Old Bay Seasoning
- canola oil, to cover bottom of large pan
Directions
1
Salt and pepper fish.2
Dust fillets with 1/3 cup of flour.3
Mix egg with buttermilk in one bowl.4
Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.5
Dip all floured fish into egg then flour mixture.6
Heat oil medium-high in large pan.7
Fry, turning after 2 minutes on each side.8
Salt as soon as you take out of pan.9
Should be done in three batches.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Occasion > To Go... > Picnic
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Londonsbk
On Jun 6, 2009
The fish did stay very crispy and the texture of the coating was very good. The problem is the Old Bay. I like Old Bay, but in this recipe it was overpowering. I would more than half the amount of Old Bay next time.
From: Chef #746493
On May 20, 2009
Very nice breading recipe. Stays crisp just as described! I served it without the tartar sauce and it was lacking. My fault!
From: huberville
On Jun 22, 2004
I have a number of tilapia recipes, and this one is my new favorite! The title is perfect as the crust is very crispy and crunchy. My husband and I thought it was delicious (and it takes alot for me to rate something as delicious). I will definitely be making this again, but with one small change: I won't salt after the fish comes out of the pan since it came out a tad too salty for us. Thanks for the great recipe, Rita L.
From: NYWill
On Jun 20, 2004
This was very good. Nice and crispy. I didn't have any buttermilk, so I used half and half. It was very easy to prepare.
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