Fried Fish(tilapia)
Fried Fish(tilapia)

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fried fish(tilapia). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Fried Tilapia or any kind of fried fish is easy to cook. I'm sure that we all have our own ways of frying fish. Fried tilapia in coconut milk is a good example.

Fried Fish(tilapia) is one of the most popular of recent viral foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Fried Fish(tilapia) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook fried fish(tilapia) using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fried Fish(tilapia):
  1. Prepare 2 raw tilapia,
  2. Prepare 2 tomatoes
  3. Get 1 onion
  4. Prepare 3 TBS cooking oil
  5. Take Royco
  6. Make ready 1 pinch salt
  7. Make ready 2 lemons

To pan-fry a tilapia fish fillet, mix some flour, salt, pepper, and garlic powder in a bag. Then, drop your fillet into the seasoning mix and shake it up. Next, heat some olive oil in your skillet. Tilapia is a popular but controversial fish.

Step by Step to make Fried Fish(tilapia):
  1. Remove the intestines, wash then cut the body of the fish and sprinkle salt andlet it drain water.
  2. Heat oil then deep fry both sides.
  3. For the soup, fry the onions hen add tomatoes, little salt and royco
  4. Add1/4 cup water the cook for 5 mins

This article examines the evidence and reviews the Tilapia is an inexpensive, mild-flavored fish. Dredge fish pieces in the flour mixture. Drop the floured fish pieces into the batter to coat, then lift out with tongs and let the excess batter drip off. This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies.

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