Thursday, July 26, 2007

Fried (Whole) Tilapia

Well, I think the last few posts would confirm that we like fish and seafood. The final dish that Don Israel (Armando's dad) prepared for us was fried whole tilapia (whole - yes, whole as in head, fins, everything). I like Tilapia. But I told them I wouldn't eat the head. I was wrong. I ate every last ounce of meat off of those bones. It was the best meal I've had...well since the Paella I guess. :)

So for those of you who are brave...here's the instructions.

1. Cut open bottom of fish and remove guts.
2. Wash fish thoroughly.

3. Combine flour, salt, and pepper and coat fish generously.

4. Bring enough oil (olive or vegetable) to frying temperature and fry until fish is cooked through.

5. Cover generously with fresh lemon or lime juice. Serve with rice, cabbage salad, and curtido.

6 comments:

Jessica said...

I don't know if I'm brave enough but I am sure it is delicious. Maybe one day you could make it for me.

Daisy said...

Jess, if you're not brave enough for the WHOLE fish, try buying the filets and frying them (when you're in a mood for some delicious fatty food!)

Vinj&Kath said...

HI, I don't know you... this is my first time seeing ur blog. I was just googling Fried whole tilapia, because my husband and I are having some tonight. My husband is Zambia, we eat it ALL the time in Zambia. And I agree it's DELICIOUS, I am a canadian from central alberta who had fih maybe three times a year, so the whole fish was weird at first but I LOVE it. Anyway, thanx for the recipe. and giood on ya for trying it and finding out what a great meal whole tilapia is!

Andreas said...

what is BRAVE about eating a whole cooked fish ?pathetic for an island nation be less squirmish and just enjoy ,and if you don`t like it spit it out!try it , the rest of the world does it......:-)

PAULYEN said...

It's good thank you.....Paul

Dee said...

So today i tried your recipe my family said it was good. I cant eat fish do to allergies but they sure love it my dad wanted more. Thank you so much for the recipe.