Best 6 Fried Whole Tilapia With Basil And Chilies Recipes

PAN-FRIED TILAPIA

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
• Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

THAI TILAPIA

Steps:

• Prepare grill for indirect heat. Combine the rice, onions, red pepper and basil; place on a greased double thickness of heavy-duty foil (about 15 in. square). Top with the tilapia, snow peas and peanut sauce. Fold foil around mixture and seal tightly. , Grill, covered, over indirect medium-hot heat for 8-10 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

DEEP-FRIED TILAPIA

Steps:

• Season fillets with salt and pepper. Dust with 1/3 cup of flour.
• Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
• Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.

FRIED TILAPIA PO' BOY

Steps:

• For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.
• Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes.
• Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside.
• Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside.
• For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes.
• Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.
• Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish.
• Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.
• Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt.
• Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.

BASIL BAKED TILAPIA

Steps:

• Preheat oven to 450*.
• Pour wine and butter into glass measuring cup and microwave on high until butter begins to melt, about 1 minute.
• Spread basil leaves over bottom of 9 X 13 glass baking dish, reserving a few large ones for the top of the fish.
• Place fillets over the remaining basil.
• Remove the wine mixture from the microwave and add fresh lemon juice.
• Stir or whisk the wine mixture and pour over the fish.
• Season the fish with the salt and pepper.
• Sprinkle the onion powder and bread crumbs evenly over the fish, then add paprika.
• Cover the pan with aluminum foil, place in lower third of preheated oven, for 12 minutes.
• Uncover fish and continue to cook until fish is opaque and flakes easily with a fork, about 2-3 more minutes.
• Serve at once.