{"id":30,"date":"2009-07-03T20:11:00","date_gmt":"2009-07-03T18:11:00","guid":{"rendered":"http:\/\/www.svenkullander.se\/blog\/2009\/07\/frying-tilapia\/"},"modified":"2010-08-02T20:33:30","modified_gmt":"2010-08-02T18:33:30","slug":"frying-tilapia","status":"publish","type":"post","link":"https:\/\/www.svenkullander.se\/blog\/2009\/07\/frying-tilapia\/","title":{"rendered":"Frying tilapia"},"content":{"rendered":"
\"\"<\/a>Fresh tilapia. Yunnan, 1995<\/span><\/div>\n

\"\"<\/a>Prompted by reactions to an earlier post, here is the only fish recipe I have: fried fish. Not at all like deep-fried fish in fish’n chips, but could be a milanesa de pescado. This post is particularly suitable for all who do not know how to cook and need a very simple dish that is guaranteed to make a great meal. It works with most acanthomorphs, needing firm flesh; avoid cypriniforms an clupeiforms. First time I tried this procedure was in Lusaka, Zambia, with Oreochromis andersonii<\/span>, probably the best tasting tilapia species, but should work with any tilapia anywhere.<\/p>\n

In addition to fish fillets, you need 2-3 eggs, whisked to homogeneous liquid, about 2 dl of dried breadcrumbs, some salt, pepper if you like. Tilapia, cod, and many other fish do quite well without spices, but salt is recommended. Mix the salt with the breadcrumbs, do not apply on the fish. One kilo of fish is more than enough for a whole family of four.<\/p>\n

1. Thaw the package. Takes the whole day, unless you use the defrost option of the microwave oven.<\/p>\n

\"\"<\/a>
\nThawed tilapia fillets<\/span><\/div>\n
\"\"<\/a>
\n<\/a>Whisked eggs<\/span><\/p>\n<\/div>\n
\"\" <\/a>
\nBreadcrumbs with some salt in<\/span><\/p>\n<\/div>\n
\"\"<\/a><\/div>\n

2. Immerse each fillet in the whisked egg.<\/p>\n

3. Cover the fillet with breadcrumbs.<\/p>\n

4. Repeat 2-3 for each fillet, until you have a nice pile.<\/p>\n

\"\"<\/a>
\n<\/a>Starting to look like something<\/span><\/div>\n
\"\" <\/a><\/div>\n

<\/a>
\n5. Locate oven, frying pan, and cooking oil\/margarine (but butter is better). Heat the pan to about medium (6 on a scale to 10), apply oil to cover bottom of pan.<\/p>\n

6. Put in 2 larger or 3 smaller fillets in the pan, leave for about two minutes or until a soft golden (not brown), then turn and fry on the other side and keep turning until both sides nicely golden. The cover absorbs the oil, so you probably need to add some for every turn.<\/p>\n

7. Repeat 6 until all fillets fried.<\/p>\n

\"\" <\/a>
\n<\/a>Golden, golden, fried tilapia<\/span><\/p>\n<\/div>\n
\"\"<\/a><\/div>\n

8. Serve with rice, potatoes, or whatever you like. Real men don’t eat tomatoes, though. Eat fresh. Re-heated it will be rather dry; restaurants usually mask dry fish with some sauce.<\/p>\n

All images Sven O Kullander, CC-BY-NC<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Fresh tilapia. Yunnan, 1995 Prompted by reactions to an earlier post, here is the only fish recipe I have: fried fish. Not at all like deep-fried fish in fish’n chips, but could be a milanesa de pescado. This post is particularly suitable for all who do not know how to cook and need a very […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[120,155,115],"tags":[55,65,66,67,58],"class_list":["post-30","post","type-post","status-publish","format-standard","hentry","category-cichlids","category-cooking","category-fish","tag-china","tag-fried-fish","tag-oreochromis-niloticus","tag-recipe","tag-tilapia"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2L6Sc-u","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/posts\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":2,"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":142,"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/posts\/30\/revisions\/142"}],"wp:attachment":[{"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/media?parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/categories?post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.svenkullander.se\/blog\/wp-json\/wp\/v2\/tags?post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}