The most delicious and fastest way to cook fish is to fry it in batter. The fish retains its aroma and juiciness, and the meat keeps its shape perfectly. If you experiment, then tilapia in batter can be a gourmet dish that even true gourmets will appreciate.
Tilapia in batter - the basic principles of preparation
Tilapia itself has a delicate taste and texture, so it is recommended to cook it in batter, so that the meat retains its shape and structure during cooking. Before frying, the tilapia fillet is prepared: the fish is washed, cut into small pieces, sprinkled with freshly squeezed lemon juice or vegetable oil. You can add herbs and spices for fish. Tilapia is left for about half an hour to soak in the aromas of spices.
The batter is prepared on the basis of milk, cream, beer, eggs, etc. For flavor, spicy herbs and spices are added to it. Tilapia is especially tasty in cheese or potato batter.
Pieces of fish are dipped in a prepared batter and laid out in a heated frying pan with oil. So that the batter does not drip from the fish, it is advisable to roll it in flour, and only then dip it into batter.
Tilapia is fried on both sides to a delicious golden crust. Ready fish is laid out on a colander or plate, covered with a napkin. This will get rid of excess fat.
Recipe 1. Tilapia fillet in batter
Ingredients
eight pieces of tilapia fillet;
50 ml of vegetable oil;
300 g flour;
sea salt;
an egg - two pieces;
freshly ground black pepper.
Cooking method
Thaw tilapia fillets, rinse, rinse, soak in napkins and cut into portions.
Beat eggs in a bowl, salt and shake with a fork until a homogeneous mixture is obtained. Sift the flour into a separate bowl and combine it with pepper and salt.
Put a frying pan on the fire, pour the oil into it and warm it well. Roll each piece of tilapia in flour so that it evenly covers the fish. Soak in an egg and put in hot oil. Reduce heat to medium and fry until appetizing. Then carefully flip over and bring to readiness. Serve fish with a vegetable side dish.
Option 2. Tilapia in batter with cheese and tartar sauce
Ingredients
four small pickled cucumbers;
tilapia fillet - five pieces;
30 g of greens;
30 ml of lemon juice;
clove of garlic;
two eggs;
80 ml of sour cream;
30 g of flour;
50 g mayonnaise;
150 g of hard cheese.
Cooking method
Rinse tilapia under running water, dry with a disposable towel. Cut each filet into four parts. Put the fish on a plate, sprinkle with freshly squeezed lemon juice, season with salt and spices. Stir and let marinate for 20 minutes.
For the sauce, combine two tablespoons of sour cream with mayonnaise. Remove the pickled cucumbers from the marinade, gently dry and grate them with a medium section grater. Put them in a creamy mayonnaise mixture. Peel and chop the garlic using a garlic squeezer. Rinse dill, dry and chop finely (you can use frozen). Stir the sauce until smooth.
Drive eggs into a deep plate, add a spoonful of sour cream, flour and a pinch of salt. Grind the cheese on a medium grater and send to the rest of the ingredients. Mix everything thoroughly to make a uniform dough without lumps.
Put a frying pan on a fire, pour oil into it and warm it well. Soak the pieces of fish in a batter, put in a pan and fry on low heat until a delicious crust. Then turn over and fry on the back side. Serve tilapia in a batter with tartar sauce and a side dish of potatoes or rice.
Option 3. Tilapia in batter on beer
Ingredients
kg tilapia fillets;
60 ml of vegetable oil;
150 ml of light beer;
white pepper;
stack flour;
sea salt.
Cooking method
Remove the tilapia fillet from the freezer, put it in a bowl and leave it on the table until it is fully defrosted. Then wash the fish under the tap, soak it with a napkin and cut into not too small portions.
Pour the beer into a bowl, pepper, salt and shake with a whisk. Pour flour into small pieces and continue to shake until batter, consistency like dough for pancakes.
Put the pan on an intense fire, pour oil into it and warm it well. Dip the pieces of fish fillet in batter and put in a pan. Reduce heat to medium and fry until golden brown on both sides. Put the finished tilapia on a dish covered with a disposable towel. Serve with sauce or ketchup.
Option 4. Tilapia in batter with nuts
Ingredients
5 g of freshly ground black pepper;
tilapia fillet - four pieces;
10 ml of olive oil;
250 g of a mixture of nuts;
20 g of sugar;
20 ml of soy sauce;
5 g of hot sauce;
garlic - three cloves.
Cooking method
Turn the oven 180 degrees. Cover the baking sheet with foil and grease it with olive oil.
Nuts: walnuts, almonds, cashews put in a blender bowl and beat to the state of small crumbs. Pour the nut mixture into a plate, pour in olive oil, soy and spicy sauce, pepper, add garlic, peeled and passed through the press, salt and salt. Stir until a paste is obtained.
Put a spoonful of nut mass on a baking sheet, forming small cakes. Put a piece of tilapia on top of each and cover the fish with a thick layer of nut batter.
Place the baking sheet on the middle level of the oven and bake until golden brown. With a spatula, carefully transfer the fish in a nut batter to a dish, garnish with sprigs of herbs and serve with a vegetable salad or side dish.
Option 5. Tilapia in air batter
Ingredients
a pound of tilapia fillet;
sea salt;
an egg - two pieces;
half a glass of boiled water;
150 g of premium flour;
10 g of dill;
30 g butter;
half a lemon.
Cooking method
Put the oil in a saucepan. Put it on a slow fire and melt. Cool.
Sift flour into a bowl, pour warm filtered water. Stirring, enter ghee and egg. Stir well to get a smooth, smooth mass without lumps. Put the batter in the refrigerator for half an hour.
Thaw tilapia fillets. Never use a microwave or oven for these purposes. Wash the fish under the tap, dry with a disposable towel and cut into slices five centimeters long.
Rinse dill, dry and chop finely. Put the fish on a plate, add the dill, vegetable oil and sprinkle with lemon juice. Season with paprika, mix and leave for ten minutes.
Separate the protein from the yolk. Beat egg white with a mixer or whisk in a dense foam. Insert the whipped protein into the chilled batter and mix gently. Due to this, the batter will turn out magnificent. Sift flour into a flat bowl.
Roll the pickled pieces of fish on all sides in flour. Then heat with a fork and dip in batter. Place in a pan with hot oil. Fry over moderate heat for about five minutes until golden brown. Gently flip tilapia and bring to readiness. Put the finished fish on a dish covered with a paper towel.
Option 5. Tilapia in batter with cheese and potatoes
Ingredients
two tilapia fillets;
vegetable oil;
four potatoes;
egg;
75 g of hard cheese;
sea salt;
spices for fish;
freshly ground pepper.
Cooking method
Peel the potato tubers. Wash the vegetable. Thaw the tilapia, wash it under the tap and dry it with a napkin. Grind hard cheese into coarse chips using a grater.
Salt tilapia, season with fish spices. Grate the potato with large sections. Put the chopped vegetable on a plate, pepper, salt and add cheese chips. Beat the egg into a small bowl and shake it with a fork. Send to potato mix. Mix well.
Divide the potato mixture into four parts. Spread the grated potatoes over the entire tilapia area on both sides, gently pressing it with your palm.
Put the pan on a strong fire, pour oil into it and heat it well. Gently, using a spatula, transfer the fillet into a pan, reduce heat to medium and fry until the potato batter is covered with a golden crust. Gently turn over and fry on the other side. Serve with fresh vegetable salad.
Tilapia in batter - tips and tricks
Defrost tilapia only at room temperature. Using an oven or microwave is strictly not recommended.
To batter evenly lay on pieces of fish, roll them first in flour or semolina.
If you want to reduce the calorie content of the dish, do not fry the fish in batter, but bake in the oven.
To taste the fish was saturated, it is advisable to marinate it first.
