Fried tilapia Southern Style:
1 large egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 standard crackers such as Saltines
1/3 teaspoon of cayenne pepper
1/4 tsp of freshly ground black pepper
25 oz of raw tilapia fillets
6 cups of vegetable oil (don't use peanut oil because of the after taste)
2 - 3 lemons, cut into quarters
Bottled Tartar sauce as a condiment
To Prepare The tilapia:
Pre-heat the oven to 300 degrees. For the first step, stir the egg, whole milk and 1/4 teaspoon of the salt in a medium sized bowl and then set to one side. In a plastic baggie, like a Ziploc, put in the Saltine crackers and then mash them up until they are finely ground into nearly a dust. This will make a great coating for the tilapia fillets.
In a large and shallow glass casserole dish, sprinkle out the Saltine crackers into the bottom of the dish. Then, sprinkle with the cayenne pepper, black pepper and 1/4 tsp of salt and mix into the smashed up crackers.
Put 1 tilapia fillet into the egg and milk mixture and allow any excess liquid to drip off of the tilapia and back into the bowl. Then, dredge the fillets in the Saltines and seasonings to coat on each side and then put the coated fillets on a platter or large plate while continuing to coat the remaining fillets.
In a large heavy, cast iron pot, pour in the oil over high heat. Once a drop of water shapes into a ball when dripped into the hot oil, it is time to cook the tilapia. Gingerly place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, 3-4 minutes. Remove the fried fish with a slotted spatula and place on top of paper towels to drain for several minutes. Next, transfer the fillets from the paper towels to a clean cookie sheet or baking pan and keep the fillets warm in the oven while you continue to fry the rest of fillets.
1 large egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 standard crackers such as Saltines
1/3 teaspoon of cayenne pepper
1/4 tsp of freshly ground black pepper
25 oz of raw tilapia fillets
6 cups of vegetable oil (don't use peanut oil because of the after taste)
2 - 3 lemons, cut into quarters
Bottled Tartar sauce as a condiment
To Prepare The tilapia:
Pre-heat the oven to 300 degrees. For the first step, stir the egg, whole milk and 1/4 teaspoon of the salt in a medium sized bowl and then set to one side. In a plastic baggie, like a Ziploc, put in the Saltine crackers and then mash them up until they are finely ground into nearly a dust. This will make a great coating for the tilapia fillets.
In a large and shallow glass casserole dish, sprinkle out the Saltine crackers into the bottom of the dish. Then, sprinkle with the cayenne pepper, black pepper and 1/4 tsp of salt and mix into the smashed up crackers.
Put 1 tilapia fillet into the egg and milk mixture and allow any excess liquid to drip off of the tilapia and back into the bowl. Then, dredge the fillets in the Saltines and seasonings to coat on each side and then put the coated fillets on a platter or large plate while continuing to coat the remaining fillets.
In a large heavy, cast iron pot, pour in the oil over high heat. Once a drop of water shapes into a ball when dripped into the hot oil, it is time to cook the tilapia. Gingerly place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, 3-4 minutes. Remove the fried fish with a slotted spatula and place on top of paper towels to drain for several minutes. Next, transfer the fillets from the paper towels to a clean cookie sheet or baking pan and keep the fillets warm in the oven while you continue to fry the rest of fillets.
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