Fried tilapia Southern Style:
1 large egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 universal crackers such as Saltines
1/3 teaspoon of cayenne pepper
1/4 teaspoon of freshly ground black pepper
25 oz of fresh tilapia fillets
6 cups of vegetable oil (Do not use peanut oil because of the after taste)
2 - 3 lemons, sliced into quarters
Bottled Tartar sauce as a accompaniment
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 mix and permit any excess liquid to drip off of the fish and back into the mixing bowl. Then, dredge the fish in the Saltines and seasonings to coat on both sides and then put the coated fish on a platter or large plate while continuing to dredge the remaining fillets.
In a very deep heavy, cast iron pot, pour in the oil over high heat. When a drop of water shapes into a ball when dripped into the hot oil, it is time to fry the fish. Gently place a fillet into the hot oil and cook until it is golden brown and cooked all the way through, 3 to 4 minutes. Take out the fried tilapia with a slotted spatula and place on top of paper towels to drain for a few minutes. Finally, transfer the fillets from the paper towels to a clean cookie sheet or baking dish and keep the fish hot in the oven while you continue to fry the remaining fillets.
1 large egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 universal crackers such as Saltines
1/3 teaspoon of cayenne pepper
1/4 teaspoon of freshly ground black pepper
25 oz of fresh tilapia fillets
6 cups of vegetable oil (Do not use peanut oil because of the after taste)
2 - 3 lemons, sliced into quarters
Bottled Tartar sauce as a accompaniment
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 mix and permit any excess liquid to drip off of the fish and back into the mixing bowl. Then, dredge the fish in the Saltines and seasonings to coat on both sides and then put the coated fish on a platter or large plate while continuing to dredge the remaining fillets.
In a very deep heavy, cast iron pot, pour in the oil over high heat. When a drop of water shapes into a ball when dripped into the hot oil, it is time to fry the fish. Gently place a fillet into the hot oil and cook until it is golden brown and cooked all the way through, 3 to 4 minutes. Take out the fried tilapia with a slotted spatula and place on top of paper towels to drain for a few minutes. Finally, transfer the fillets from the paper towels to a clean cookie sheet or baking dish and keep the fish hot in the oven while you continue to fry the remaining fillets.
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