How to cook Fried Tilapia
1
Prepare the fish
Pat the tilapia very dry inside and out. Score both sides, then season with salt and pepper. Dust lightly with cornstarch for extra crispness.
2
Mix the dipping sauce
Combine vinegar, onion, chili, garlic, and sugar. Set aside while the fish cooks.
3
Heat the oil
Heat oil in a wide heavy pan to about 175°C (350°F). The oil should shimmer but not smoke.
4
Fry until crisp
Carefully lower in the tilapia. Fry 7–9 minutes per side, turning once, until golden, crisp, and cooked through.
5
Drain well
Transfer the fish to a rack or paper-lined tray and rest for 3 minutes so excess oil drains without softening the crust.
6
Plate the dish
Place the whole fish on an oval platter. Add tomato, cucumber, and calamansi, then serve with hot and spiced vinegar.
Maria’s tip: Drying the fish thoroughly is the key to crisp skin and safer frying with less oil splatter.
Food safety: Cook fish until opaque and it flakes easily; keep water away from hot oil and never leave frying unattended.