Tilapia what kind of fish recipes in batter. Tilapia in batter - tender fish in a crispy crust

16.08.2020

Fish dishes

Delicate tilapia in batter: we cook according to the recipe with step by step photos and video instructions! Learn how to make the perfect tilapia batter and fry it so it's juicy and tender on the inside! The recipe is simple, but really affordable and quick to prepare. Take a sample and see for yourself!

4-5 servings

25 minutes

174 kcal

5/5 (1)

Fish in batter is one of those dishes that are greeted with delight in the everyday menu and on festive table... The batter envelops the fish fillets so that all the juices remain inside and the outside is deliciously crispy. This simple but effective dish can be enjoyed even by novice cooks.

Recipe for cooking tilapia fillet in batter in a pan

Inventory: flat plate - 2 pcs., medium bowl, plank, knife, fork, deep frying pan, cooking tongs, paper towel.

Ingredients

How to choose a tilapia fillet

Tilapia is one of the best-selling fish varieties... She itself is low in calories. But it contains a lot of protein (46% daily allowance per 100 g), omega-3 fatty acids, lysine, selenium and the smallest amount of mercury in comparison with other types of fish. But still, the quality of this fish is of great importance for the preparation of any dish.

What to look for when choosing:

"Foreign guest" does not come to us in fresh, only frozen. If the price tag says "chilled", then the product was simply thawed in the store.
A large amount of ice means that the tilapia has been frozen and thawed several times or not kept under storage conditions. This is especially true for fish that are sold in the summer.
Fish fillets are often sold in a glaze, which can be up to 30% by weight. When buying, you should pay attention to the integrity of the glaze layer. It is also worth considering the weight of the glaze when buying and correctly calculating the weight of the thawed product.

Defrost the fish at room temperature or in the refrigerator (leave overnight).

Step by step cooking

Thaw tilapia (800 g), remove excess liquid with a paper towel. Cover a large plate with several layers of paper. You will need to spread tilapia on it immediately after frying.
Pour 1 cup flour into a flat plate. Add salt, pepper and dry seasoning to taste, mix everything.
Pour 1 cup of bread crumbs into another plate, drive 2 eggs into a bowl and shake slightly with a fork.
Pour 5-6 tablespoons of vegetable oil into a deep frying pan, heat to frying temperature.
Dip each piece of fish in turn in flour with spices, eggs and breadcrumbs and put in boiling oil.
Do not stack the pieces too tightly, you need each to be evenly fried on all sides. Also, do not cover the pan with a lid, otherwise the crust will not turn out crispy, but soft.
Fry on both sides so that the crust turns golden and the fish is fried inside.
Put the cooked fish in a crispy crust in one layer on a paper towel to get rid of excess oil.

Serve with fresh herbs or vegetable salad, as well as with a potato, rice or vegetable side dish. Top with lemon or lime juice, or serve citrus slices separately. Fried fillet is served with different sauces: cheese, tomato, milk, spicy, mushroom.

Video recipe for cooking tilapia in batter

Tilapia fish in batter is cooked very quickly, because this fillet is unusually tender and fried in a matter of minutes.

Other cooking options

If you avoid greasy fried foods, fillets of tilapia or any other fish, you can cook in the oven:

Batter for baking is made with the same ingredients, which are mixed in one bowl until smooth. Thickness can be adjusted by adding sour cream, mayonnaise or dry ingredients.
Crackers do not need to be crushed into dust. It is enough to scroll in a blender to medium-sized pieces, grate or just beat with a hammer.
When preparing dishes for a lean menu, eggs in a recipe can be replaced with cornstarch.
You can add sesame seeds, corn or rice flour for a savory crust to the dough, or grated Parmesan. Favorite spices will help to diversify the dish: turmeric, cumin, red pepper, savory, marjoram, fresh or dried rosemary, paprika, granulated garlic. Moreover, turmeric does not so much diversify the taste as it will give the crust a bright shade.
It is not necessary to dip the fish fillets in the dough before baking in the oven. It is enough to put the pieces of fish in a mold and pour over the prepared dough.

Helpful information

The batter for frying or baking is good for its versatility. In the rest of the dough, you can fry:

Any vegetables: cauliflower or broccoli, onion rings, tomatoes, zucchini or eggplant.
Chicken, turkey, beef, pork.
Fruits or berries: apples, peaches, bananas, strawberries. After frying, fruits and berries can be additionally poured with chocolate or powdered sugar.
Champignon mushrooms.
The rings will be a nice snack or a component of salads.
perfect for a beer party, fish platter or quick dinner.

The tilapia (or tilapia) fish is a freshwater fish. Tilapia is most often found in fresh water ah (in places with tropical climates). Some subspecies of this fish can cope with lower temperatures. Tilapia is a rather unpretentious fish. She has a tendency to easily adapt to the most extreme conditions (even to low oxygen levels under water). Fish fillet is a rich source of low-calorie protein and other nutrients necessary for the normal functioning of the human body.

Benefit and harm

This representative of freshwater water has one of the most beneficial composition for the human body. First of all, tilapia, as previously mentioned, contains a significant amount of highly digestible protein, which is also low in calories. One hundred grams of the product accounts for about twenty-six grams of protein, which is fifty-two percent of the daily requirement for humans. The introduction of dishes prepared from tilapia into your diet allows you to activate the process of regeneration of cellular tissues and intercellular substance, which contributes to the rapid healing of wounds.

Like any fish, tilapia contains the beneficial and often deficient vitamin Omega-3. It is thanks to this element that it is possible to favorably influence the normalization of pressure, the prevention of disturbances in the activity of the cardiovascular system and the prevention of arthritis.

However, you should not get too carried away with the use of this fish, since the saturated fatty acids in the composition can contribute to the entrainment of cholesterol levels. People with heart disease are at risk for this. In a healthy person, such a concentration of saturated fatty acids is not capable of causing a strong disturbance in the body, which could lead to serious illness. Separately, it should be noted that a contraindication to the use of tilapia dishes are diseases such as obesity, asthma, severe allergic reaction (or individual intolerance) and diabetes mellitus.

The main danger in the use of this representative of freshwater is that fish are extremely indiscriminate in their diet. Tilapia uses many organic compounds throughout its life. Not very decent breeders take advantage of this and add all kinds of antibiotic drugs and growth hormones to complementary foods, thanks to which the fish are actively increasing their mass. In turn, the use of poor quality feed by breeders can cause unpleasant consequences when a person uses tilapia.

Ultimately, tilapia accumulates in its composition large quantities poison and toxic substances that can provoke poisoning in the human body. Therefore, it is highly recommended to purchase fish exclusively from a trusted and certified breeder.

Due to the fact that most of the composition of the fish is allocated to low-calorie protein, elements such as fats and carbohydrates are completely absent in the product or are found in insignificant amounts. That is why tilapia can often be found in the diet of people suffering from excess weight - for any nutritional system aimed at getting rid of extra pounds, the strategy of maximum exclusion from the diet of fats and carbohydrates is characteristic. In this case, the protein content should remain the same.

Appetizing fish, which tastes remotely like game, can contribute to a person's weight loss in a short period of time. So, tilapia in batter, fried in a pan, will be much healthier than fried chicken.

How to choose the right one?

Tilapia is not as popular in cooking (compared to other freshwater fish). In addition, you can find it only in specialized fish departments. Therefore, it will not be superfluous to get acquainted with some of the nuances of choosing this fish.

When purchasing ready-made slices, it is advisable to give preference to pieces that are more than one centimeter thick. This is due to the fact that when cooking tilapia slices on the grill, in a pan or in the oven, such a product will fall apart and burn. Boiling is the only possible way of cooking. An important condition for the acquisition of any fish, in particular tilapia, is its freshness. It is no secret that fish products are characterized by a specific smell.

Distinguishing fresh fish from spoiled is not so difficult as it might seem at first glance. Spoiled tilapia is characterized by a sharp and pronounced musk smell, which indicates that the product has expired or a violation of storage conditions has occurred.

At the time of buying fish fillet it is advisable to make sure that it does not contain significant amounts of moisture. It is quite common for dishonest salespeople to re-freeze fish, thereby increasing its total weight.
If you find yellow or dark spots on the surface of the fish, it is recommended that you refuse to purchase this product. Since their presence indicates non-compliance with storage rules.

Cooking use

Tilapia fish fillets have a rather tasty and delicate texture. For fish, the usual "river" smell is not characteristic, and the number of seeds in the composition does not exceed the norm. In addition, tilapia does not have the specific taste that all freshwater fish have. Culinary experts call tilapia "king bass" for its delicate taste and aroma.

This fish can be subjected to any cooking processes: frying, boiling, baking, smoking, and the like. Quite often, tilapia becomes the main component of first courses, cold appetizers and all kinds of salads. Jellied and pickled dishes are also noteworthy. It is worth noting that when baking or frying fish fillets, it is necessary to provide the fish with the required amount of liquid (wine, sauce, water). This is because tilapia is quite dry and contains a small amount of fat. In this regard, tilapia is most often cooked in foil - it is thanks to its presence that the fish retains its delicate taste.

This representative of fresh water is wonderfully combined with almost any vegetables, mushrooms, boiled chicken eggs and different cheeses... As a side dish for tilapia, you can serve fried or boiled potatoes, pasta and rice. In order to set off the taste of fish fillets, they resort to using creamy, cheese or wine sauces.

As mentioned earlier, tilapia does not have a large number of seeds (unlike other freshwater representatives), therefore it is permissible to prepare various kinds of rolls from it. Due to the elasticity of the fillet, the fish can be pre-stuffed with fried or marinated mushrooms, vegetable slices, olives, green beans and fried in a pan.

Step-by-step recipe for cooking tilapia in potato batter

Perhaps the most delicious and at the same time a simple dish is tilapia cooked in potato batter. A small amount of ingredients, as well as a low calorie content of the dish (only one hundred twenty eight kilocalories per hundred grams ready meal) allow you to introduce it into the diet of any person who actively follows their figure. To prepare four servings, you will need to stock up on the following foods:

5 fillets of tilapia;
3 large potatoes (about four hundred and fifty grams);
1 medium onion;
2 medium eggs (only whites will be used for cooking);
3 tablespoons of wheat flour;
salt and black pepper.

First of all, you should start making potato batter. To do this, take an onion and finely chop into cubes or strips. Then it is fried in a preheated pan with vegetable oil until a light golden crust appears. After cooking the onion, it is necessary to transfer it to a plate for a while and wait until it has completely cooled down. Then, chicken proteins, which were previously beaten in a separate deep bowl, should be added to the already cooled onion.

Pepper the resulting mass and add one tablespoon of wheat flour. Next, you need to grate the potatoes on a coarse grater and additionally blot with a gauze napkin or waffle towel. Then the potatoes are added to the protein-onion mixture. Tilapia on each side is salted and rolled in a little wheat flour. If desired, it is permissible to season the fish fillet with spices or seasonings. For the final stage of cooking tilapia in potato batter, put the resulting potato mass on the fish and press it well.

For information on how to cook tilapia in batter, see the next video.

Tilapia is a very tasty and completely lean fish that your family will surely enjoy. This recipe is interesting for its ease of execution and variety of ingredients. And serving dishes in the spirit of oriental traditions and amazingly tasty, slightly sweet sauce will definitely not leave you indifferent. Let's cook together tilapia fillets in batter in a frying pan according to a very interesting recipe.

Kitchen tools: several bowls, two kitchen boards, a knife, a spoon, a fork, a whisk, paper towels, two pans, a large platter.

Ingredients

tilapia fillet	3 pcs.
vinegar	1 tsp
water	200 ml
egg	3 pcs.
vegetable oil	150 ml
flour	265 g
grape seed oil	30 ml
butter	10 g
jalapeno pepper	1/2 fruit
soy sauce	30 ml
sugar	25 g
parsley	1 bundle
green onion	2 bundles
grape	6 pcs.
chilli	1 PC.
tabasco sauce	taste
cilantro	2-3 twigs
lemon	1 slice
salt	taste
white pepper	taste

When frozen, tilapia loses its beautiful nutritional properties, the texture of fillet fibers also deteriorates. Try not to buy frozen fish, but chilled, so it will retain much more nutrients.
Before buying, carefully inspect the carcass: it should be beautiful, without incomprehensible color blotches, and an unpleasant smell should not come from it.
Try to choose fish from certified stores and avoid this purchase in the markets. You have the right to request information about the place where the tilapia was caught or breeding.

Making the tilapia marinade

Making batter the Japanese way

Making the sauce

You will need 6 large grapes. Cut them in half and carefully remove the seeds.
You can use raisins, however large juicy berries look beautiful when serving a ready-made dish.
Put the pan to preheat, add 10 g butter and 30 ml of grape seed oil.
Take care of the chili peppers for now - cut 6 rings. Now chop the jalapeno peppers into small pieces.
Place it in a preheated skillet along with the chili rings.
Add 30 ml soy sauce... It is very salty, and therefore the future sauce does not need to be salted anymore.
Put in 25 g of sugar, a drop of Tabasco, you can take either red or green - at your discretion.
And, in fact, grapes. You do not need to simmer it for too long so that the berries do not fall apart and the jam does not work. The sauce should simmer a little.
Watch the grapes, stir the sauce periodically. When the bubbles are all over the pan, the tilapia caramel sauce is ready.

Cooking tilapia

Preheat vegetable oil in a frying pan.
Want to check if it's hot? Pay attention to the consistency of the oil - it becomes liquid.
Prepare paper towels and spread the tilapia pieces over them to remove excess moisture.
Dip the fish fillets in flour so that the pieces are completely covered wheat flour... This simple procedure will get rid of the remaining moisture.
Cover the board with paper towels before frying the fish to remove excess oil after frying.
Dip the fillets completely into the batter and carefully transfer the fish to the skillet.
Pieces can stick together - you can fix this with a regular spoon.
The fish is cooked in the usual way for a minute on each side. To cook tilapia fish in batter in the Japanese style, you need to fry it for 2 minutes on each side.
Then, to finish cooking, turn the fish over and fry for another 1 minute.
When the fillets are done, place the slices on a paper towel to drain off excess fat.

Decorating and serving the dish

How to decorate a dish

If you wish, lemon can be replaced with lime, which also goes well with fish products.
When replacing lemon with other citrus fruits, add a few bunches of mint. She is in perfect harmony with fried fish and lime, lemon, orange. This advice is no less valuable for submission.
In principle, any vegetables that you and your family like are suitable for decoration.

Video recipe for cooking tilapia in batter

In this video, you will learn the basics of making oriental-style fried tilapia with crispy Japanese batter. It is in this embodiment that the slices are juicy and tasty. Green Japanese batter is not complicated at all and is the highlight of this simple recipe.

What to file with

Tilapia is a lean fish, and therefore it goes well with dense side dishes, For example, vegetable puree or vegetable stew... Also suitable for fried fish fried potatoes, prepared in any of the ways - wedges, strips or chunks.

I do not advise you to give preference to pasta and cereals, they do not go well with fish, but only confuse and do not allow the taste of the main dish to fully unfold. The same applies to. The exception is Fig. This grits can and should be used with any fish and sauce.

Plan the preparation of the fish in advance and take out the carcass in advance to defrost.
You can also speed up this process a little by immersing the fillets in cool water.
Never use warm or hot water to defrost fish.... Not only will she lose the last beneficial features, it will also spoil the taste and appearance of the finished dish.
Let the fish steep a little in the marinade, so it will turn out to be more juicy and tasty.
Stock up on paper towels - this will allow you to get rid of excess moisture, allowing the batter to adhere to the product as much as possible. And after cooking, the paper towels will take away the remaining fat, and thus you will serve the non-greasy and delicious fish to the table.
It is not advisable to use raisins- seedless grapes. As a result, it does not look as impressive on a platter as large and fresh berries.
I do not recommend replacing grapes with other fruits, for example, apples, peaches, pears. The sauce will lose its interesting taste and will not harmonize so well with the fish, although, of course, you can experiment and look for your own.
Make the batter initially thick and only then dilute with water, this way you will achieve its homogeneous mass. By the way, other low-fat varieties of fish, for example, or no less tasty, are perfectly combined with batter.

Perhaps every housewife prefers to fry fish in her own way using family tricks.... Try this method of making tilapia in Japanese batter. Tell me in the comments if you like this simple recipe? Share your fish cooking tricks.

The most delicious and quick way cook fish - fry it in batter. The fish retains its flavor and juiciness, while the meat keeps its shape perfectly. If you experiment, then tilapia in batter can become an exquisite dish, which will be appreciated even by true gourmets.

Tilapia in batter - the basic principles of cooking

Tilapia itself has delicate taste and texture, therefore 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 small pieces sprinkled with freshly squeezed lemon juice or vegetable oil... You can add herbs and fish spices. The tilapia is left for about half an hour to soak in the aromas of the spices.

The batter is prepared on the basis of milk, cream, beer, eggs, etc. For flavor, add spices and spices. Especially delicious tilapia obtained in cheese or cheese-potato batter.

Pieces of fish are dipped in prepared batter and spread in a preheated pan with oil. To batter did not drain from the fish, it is advisable to roll it in flour, and only then dip it in batter.

Tilapia is fried on both sides until a delicious golden brown crust. The finished fish is laid out in a colander or a plate covered with a napkin. This will allow you to get rid of excess fat.

Recipe 1. Fillet of tilapia in batter

Ingredients

eight pieces of tilapia fillets;

50 ml of vegetable oil;

300 g flour;

sea salt;

egg - two pieces;

freshly ground black pepper.

Cooking method

Defrost the tilapia fillet, rinse, soak with napkins and cut into portions.

Beat eggs into a bowl, season with salt and shake with a fork until smooth. Sift flour into a separate bowl and combine with pepper and salt.

Put a frying pan on the fire, pour oil into it and heat it well. Dip each piece of tilapia in flour so that it evenly covers the fish. Dip in an egg and place in hot oil. Reduce heat to medium and grill until formed. appetizing crust... Then gently turn over and cook until tender. Serve the 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 greens;

30 ml lemon juice;

a clove of garlic;

two eggs;

80 ml sour cream;

150 g of hard cheese.

Cooking method

Rinse the tilapia under running water and pat dry with a disposable towel. Cut each fillet into four pieces. Put the fish in a plate, sprinkle with freshly squeezed lemon juice, season with salt and spices. Stir and marinate for 20 minutes.

For the sauce, combine two tablespoons of sour cream with mayonnaise. Remove the pickled cucumbers from the marinade, dry slightly and grate them with medium sections. Place them in the sour cream and mayonnaise mixture. Peel and chop the clove with a garlic press. Rinse the dill greens, dry and finely chop (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 get a homogeneous dough without lumps.

Put a frying pan on the fire, pour oil into it and heat it well. Dip pieces of fish in batter, put in a frying pan and fry over low heat until delicious. Then turn over and fry on the back. Serve tilapia in batter with tartar sauce and potato or rice garnish.

Option 3. Tilapia in batter on beer

Ingredients

kg fillet of tilapia;

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, place in a bowl and leave on the table until completely thawed. Then rinse the fish under the tap, dip with a napkin and cut into not too small portions.

Pour the beer into a bowl, pepper, salt and shake with a whisk. Sprinkle flour in small portions and continue shaking until you get a batter, the consistency of pancake dough.

Put the pan on an intense heat, pour oil into it and heat well. Dip pieces of fish fillet in batter and put in a pan. Reduce heat to medium and cook until golden brown on both sides. Place 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 freshly ground black pepper;

tilapia fillet - four pieces;

10 ml olive oil;

250 g of a mixture of nuts;

20 g sugar;

20 ml soy sauce;

5 g hot sauce;

garlic - three cloves.

Cooking method

Turn the oven 180 degrees. Line a baking sheet with foil and brush with olive oil.

Nuts: walnuts, almonds, cashews, put in a blender container and beat until fine crumbs. Overfill nut mix into a plate, pour olive oil, soy and spicy sauce, pepper, add peeled and pressed garlic, sugar and salt. Stir until a paste is obtained.

Put on a baking sheet a spoonful of nut mass, forming small cakes. Place a piece of tilapia on top of each and cover the fish with a thick layer of peanut batter.

Place the baking sheet on the middle oven shelf and bake until golden brown. Using a spatula, gently transfer the fish in the nut batter to a platter, garnish with sprigs of herbs and serve with a vegetable salad or garnish.

Option 5. Tilapia in air batter

Ingredients

half a kilo of tilapia fillets;

sea salt;

egg - two pieces;

half a glass of boiled water;

150 g of premium flour;

10 g of dill greens;

30 g butter;

half a lemon.

Cooking method

Put the oil in a saucepan. Put it on low heat and melt. Cool it down.

Sift flour into a bowl, pour in warm filtered water. Stir in ghee and egg. Stir well to get a homogeneous, smooth mass without lumps. Put the batter in the refrigerator for half an hour.

Defrost the tilapia fillets. Never use a microwave or oven for this purpose. Rinse the fish under the tap, pat dry with a disposable towel and cut into slices five centimeters long.

Rinse the dill greens, dry and finely chop. Put the fish in a plate, add dill herbs, vegetable oil and sprinkle with lemon juice. Season with paprika, stir and let sit for ten minutes.

Separate the white from the yolk. Egg white beat with a mixer or whisk until stiff. Put the beaten protein into the cooled batter and mix gently. Due to this, the batter will turn out to be lush. Sift flour into a flat plate.

Dip the marinated fish slices in flour on all sides. Then heat with a fork and dip in batter. Send to a skillet with hot oil. Fry over moderate heat for about five minutes until golden brown. Turn the tilapia over gently and cook until tender. Place the cooked fish on a paper towel lined dish.

Option 5. Tilapia in batter with cheese and potatoes

Ingredients

two fillets of tilapia;

vegetable oil;

four potatoes;

75 g of hard cheese;

sea salt;

spices for fish;

freshly ground pepper.

Cooking method

Peel the potato tubers from the thin skin. Wash the vegetable. Defrost tilapia, wash under the tap and pat dry with a napkin. Grind the hard cheese into coarse shavings using a grater.

Salt tilapia, season with fish spices. Grate potatoes with large sections. Place the chopped vegetable on a plate, pepper, salt and add the cheese shavings. Beat the egg into a small bowl and shake it with a fork. Send in potato mixture. Mix thoroughly.

Divide the potato mixture into quarters. Spread the grated potatoes over the entire tilapia area on both sides, pressing lightly with the palm of your hand.

Put the pan on high heat, pour oil into it and heat it well. Gently use a spatula to transfer the fillets to the skillet, reduce heat to medium and fry until the potato batter is covered. golden crust... Turn gently and fry on the other side. Serve with fresh vegetable salad.

Tilapia in batter - tips and tricks

Thaw tilapia only at room temperature. Using an oven or microwave for this is strongly discouraged.

To make the batter evenly fall on the pieces of fish, roll them in flour or semolina beforehand.

If you want to reduce the calorie content of the dish, do not fry the fish in batter, but bake it in the oven.

In order for the taste of the fish to be rich, it is advisable to pre-marinate it.

Many people are interested in how to cook fillets of this interesting fish? Today we offer a recipe for tilapia in batter. This dish will take a little time to prepare, which is why it is especially attractive for housewives. Some people bake the fish in the oven, because this will allow you to quickly make the dish, but you can also just fry it. There is different recipes tilapia, but you can use ours.

It is also worth noting that tilapia meat is healthy because has protein and negligible amount of fat. And thanks to the batter, the fish will be juicy and tender. The dish looks great both on a family table and on a festive one.