Tilapia Carpaccio Raw Marinated Fish Fillet Recipes

DEEP-FRIED TILAPIA

Deep-Fried Tilapia image

In Wisconsin, the "Friday Fish Fry" is a time-honored tradition. This deep-fried tilapia is my family's way of bringing it home.

Provided by jennalenna

Categories Seafood Fish Tilapia

Time 20m

Yield 10

Number Of Ingredients 11

Ingredients

10 (4 ounce) fillets tilapia
salt and ground black pepper to taste
⅓ cup all-purpose flour
1 cup buttermilk
1 egg
½ cup all-purpose flour
½ cup yellow cornmeal
2 tablespoons seafood seasoning (such as Old Bay®)
½ teaspoon baking powder
½ teaspoon baking soda
vegetable oil for frying

Steps:

Season fillets with salt and pepper. Dust with 1/3 cup of flour.
Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.1 g, Cholesterol 60.7 mg, Fat 4.7 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 0.9 g, Sodium 512.9 mg, Sugar 1.4 g

TILAPIA CARPACCIO (RAW MARINATED FISH FILLET)

Tilapia Carpaccio (Raw Marinated Fish Fillet) image

For this fish recipe you need Tilapia Fillet of Sushi quality. The fish must be extremely fresh, because it will not be cooked, just marinated with lemon and then in a lukewarm vinaigrette type sauce. BUT if you can get Tilapia of sushi quality this dish is a fantastic appetizer or a very light summerly fish dish. Serve it it with a green salad or cherry tomatoes and with a fruity white wine like Pinot Grigio. Something different. I love it.

Provided by Thorsten

Categories Tilapia

Time 55m

Yield 1-4 serving(s)

Number Of Ingredients 11

Ingredients

1 tilapia fillet
1/2 lemon, juice of
3 tablespoons olive oil
1 teaspoon aceto balsamico (white, see note)
3 slices fresh ginger
1 garlic clove, sliced
1 sprig fresh rosemary (about 2 inch long)
1/4 vanilla bean
salt and pepper
parmesan cheese, freshly grated
French bread, toasted

Steps:

Pat dry the tilapia fillet and wrap it in cling film. Place it for about 30 minutes in the freezer.
Take it out of the freezer and cut it into very thin slices. The slices should be as thin as possible. Freezing will help here, because the fillet is firm after freezing. It is important, that the slices are very thin.
Place the tilapia slices on a plate in a single layer and drizzle the lemon juice over the fish. Set aside.
Heat olive oil over medium heat (don't let it get too hot). Cook ginger, garlic, vanilla bean and rosemary sprig for about 5 minutes. Garlic, ginger should not turn brown.
Remove from heat and let cool slightly.
Add aceto balsamico, salt and pepper to taste to make a lukewarm vinaigrette.
Arrange the tilapia fillets on a serving platter and drizzle with the vinaigrette.
Top it with Parmesan and serve with some roasted bread.

Nutrition Facts : Calories 493.1, Fat 42.8, SaturatedFat 6.3, Cholesterol 62.5, Sodium 67.4, Carbohydrate 3.8, Fiber 0.3, Sugar 0.8, Protein 25.5

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