We’ve enjoyed this recipe so much since we’ve started to use it. We had it again a couple days ago and I decided it needed to be shared in a post. I’m not a big fish person, but this I really like. It’s better than any fish fry we’ve ever had eating out.
I use the recipe for Crispy Fried Chicken from the “American Classics” Cookbook as my starting place for basic ingredients and technique.
For the liquid portion, combine in a bowl (or other container for dipping):
a bit of milk (1/8 cup?)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
For the dry portion, combine on a plate for coating:
1 1/2 cups of flour
1 1/2 teaspoons garlic salt
1Tablespoon dried parsley (not necessary, but I like it)
Take 4-6 TIlapia Fillets (fresh or thawed). I use the 4 oz. size.
Coat with DRY flour mix first, then in liquid, then back in the dry for an outer coating. It gets a bit goopy (I just use my hands) going from liquid to dry, but it’s SOOO worth it!
Put into pre-heated oil to fry. I use an electric skillet, as I can’t regulate the temp reliably in a pan on my propane stove. I set it to 375. Fry bottom to golden brown, flip over to finish frying. It will flake apart inside when it’s fully cooked. It doesn’t take more than 10 minutes to fry, maybe less (If I recall correctly).
For more (up to about 12 fillets): Make more coating and add a bit more milk, fry in multiple batches. Drain and serve or keep warm in a low oven while you’re finishing the rest.
You may never want to go out for fish fry again! (As long as you can get someone else to do the clean-up)
Now if I just had a good recipe for coleslaw…
(Sorry no pictures- it’s too tempting to eat when it’s done, and there’s no leftovers!)