Uncle Bills Deep Fried Tilapia Fish Recipes

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UNCLE BILL'S DEEP FRIED TILAPIA FISH



Uncle Bill's Deep Fried Tilapia Fish image

A very simple, easy to prepare and a tasty recipe. I have been trying out various recipes and finally came up with this recipe that does a great job for tilapia or halibut fish.

Provided by William Uncle Bill

Categories     < 30 Mins

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb tilapia fillets or 1 lb halibut fish fillet
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup cold beer, of your choice
2 cups canola oil (for deep frying)
1 large lemon, cut into wedges
1/4 cup tartar sauce

Steps:

  • In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
  • Rinse fish fillets under cold water and pat dry with paper towels.
  • Cut fish into 1 inch wide by about 4 inches long pieces; set aside.
  • In a mixing bowl, combine flour, baking powder, salt and pepper.
  • Add beer and beaten egg and whisk until well blended and the batter is light, smooth and quite thin (like whipping cream).
  • In a medium size saucepan or a frying pan, heat oil to 350°F.
  • 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.
  • Drop the battered fish into the hot oil and cook for about 1 minute, turn over and cook for an additional 1 minute or until light golden brown.
  • Do not overcook.
  • Remove from oil onto paper towels to absorb any excess cooking oil.
  • Serve immediately with lemon wedges and tartar sauce.

Nutrition Facts : Calories 2353.8, Fat 224.7, SaturatedFat 18.2, Cholesterol 206.5, Sodium 920.5, Carbohydrate 34.9, Fiber 2.3, Sugar 1.2, Protein 53.3

BIG DADDY'S BLACKENED TILAPIA



Big Daddy's Blackened Tilapia image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Steps:

  • In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
  • In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

DEEP-FRIED TILAPIA (FISH)



Deep-Fried Tilapia (Fish) image

This is a no-fail recipe for MILD, white, flaky, not greasy, and delicious fish for either sandwiches or as a main entree on a plate. The trick is to get the cooking oil plenty hot, 375-degrees F or higher. Also, there is no "drenching" in egg wash involved in this recipe. Tilapia works best but Whitefish fillets are also great. Use either Canola oil, Peanut oil, or Crisco. Others may "smoke" at high heat. If you wish to mix in additional favorite herbs or spices into the flour, (e.g., a teaspoon of dried basil, or, Old Bay Seasoning), go right ahead. Easy! Enjoy!

Provided by Bone Man

Categories     Tilapia

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

4 tilapia fillets
1 quart cooking oil (or Crisco)
1 1/2 cups seasoned flour (I use Kentucky Kernel brand)

Steps:

  • Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).
  • Roll the DRY and THAWED fish in the flour, shake off excess flour, and let the filets sit on a rack or, on wax paper, for 5-10 minutes.
  • Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. (frying more than 2 filets at once drives down the oil temperature which will make the fish and coating soggy!) Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes, white and flakey inside at the thickest section of the filet. Do not overcook!
  • Drain each filet on paper towels for a few seconds and serve.

GRANDPA CORNISH'S DEEP FRIED FISH



Grandpa Cornish's deep fried fish image

My grandpa Cornish makes fried catfish with this recipe. I tried it with baby squid, YUMMMMM! I am not sure about the quantities, just use what looks right.

Provided by Kirste

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 bottle beer
2 -3 eggs
pancake mix (not biscuit mix)
Old Bay Seasoning or favorite mixed spice
salt
pepper
oil (for frying)
fish or vegetables (or whatever squid is yummy!)
limes or vinegar

Steps:

  • Mix beer and egg.
  • "Soak"fish (or whatever) in beer-egg mixture.
  • Grandpa varies the soaking time, I wouldn't go less than 10 minutes.
  • Heat oil in pan or deep fryer.
  • Season pancake mix to taste with favorite spice mix.
  • Take fish out of beer-egg mixture and dredge in pancake mix.
  • Fry as normal.
  • Salt and pepper to taste.
  • I like to drizzle lemon or lime juice (or even vinegar) over before eating.

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