Tilapia fillet in batter. Recipe: Tilapia fillet in cheese batter

The main habitat of tilapia is East Africa, as well as other tropical and subtropical latitudes. In Russia, the fish appeared only a few decades ago, and at present it is bred in specially equipped ponds. The meat of this freshwater inhabitant is eaten boiled, fried or baked, in any case it turns out to be very tasty. In this section, we will look at 7 battered tilapia recipes.

In this section, we will look at the classic recipe for battered tilapia fillets in a pan.

To create a batter, you will need the following components based on 2 kg of fish:

2-3 eggs;
50 ml of milk;
a few tablespoons of flour;
fish seasonings;
powdered black pepper and salt.

How to fry fish in batter in a pan:

Cut the tilapia into portions, add a little salt, leave on a plate.
In a wide bowl, beat the eggs until a strong foam forms.
Salt the egg mixture, pour pepper and seasonings for fish, add milk and mix.
Gradually add flour, without stopping to work with a whisk. The amount is approximate, you may need a little more. The main thing is that the batter is thick and viscous.
We dip the pieces of fish into the batter, put it on a hot frying pan and fry.

Attention! Place the tilapia in the pan only after the oil has warmed up properly and starts to bubble. If you do this too soon, the liquid batter will stick to the bottom, ruining the look of the dish.

Baked in the oven in cheese batter

Even easier than frying in a pan is to cook battered tilapia in the oven. To do this, we will slightly modify the classic recipe by adding cheese to the dish.

You will need the following products:

3 kg of tilapia (carcass or fillet);
a couple of eggs;
some flour;
hard cheese;
dried herbs;
salt and seasonings;
parchment paper for baking.

How to cook tilapia fish in the oven:

We cut the carcass into pieces, and if it is a fillet, we divide it into 3-4 parts.
We rub the fish with a mixture of salt and seasonings, let it soak. Moreover, it is not worth salting it heavily, since the cheese that will be added to the batter contains this seasoning in a considerable amount. If you overdo it, the fish will become inedible.
We make cheese crumbs using a grater with small cells.
Beat the eggs with sour cream, then add greens and grated hard cheese, mix with a whisk or fork.
We bring the batter to the desired consistency with the help of flour. It should be thicker than the batter used to pan fry tilapia.
We put parchment paper on a baking sheet, grease it with vegetable oil.
We lay out the pieces of fish on top, first dipping them in the prepared composition.
We remove the dishes in a preheated oven for 20-25 minutes.

On a note. You can cook this dish in another way, without adding cheese to the batter, but sprinkling it with pieces of tilapia spread on a baking sheet, dipped in batter.

Juicy fish in dough with beer

Fried tilapia will turn out incredibly tender if you cook it in beer batter. A drink to create a dough is better to take light varieties without unnecessary flavors and additives.

You will need the following products:

2 kg of fish;
a glass of beer;
egg;
flour;
a pinch of curry;
paprika;
salt and ground powdered pepper.

How to make a dish:

We cut the tilapia washed in cool water, salt and set aside.
Beat the egg with spices, then pour in the beer in a thin stream.
With the help of flour, we bring the composition to the desired consistency, so that it is viscous.
Mix the dough until there is not a single lump left.
Dip the fish in batter, fry in a hot frying pan.

It is better to set the fire for cooking tilapia to medium, because if it is heated intensively, it will burn, and if it is weak, it will fry for too long.

In a lush batter on a mineral water

The batter on mineral water turns out to be light and very lush, while the fish is completely fried, but remains soft and tender. Water to create batter should be taken highly carbonated, the brand does not matter.

For work you will need the following products:

a few pieces of tilapia fillet;
2 eggs;
100 ml of mineral water;
flour;
salt and seasonings.

How to cook fish in mineral water dough:

Cut the tilapia fillet into pieces, salt and rub with seasonings.
Beat the eggs in a bowl, pour in the mineral water.
Pour flour to make the dough thick and viscous, mix.
We lower the pieces of fish into a semi-liquid composition, and then fry in a pan.

Advice. To give the batter extra softness, you need to add a few tablespoons of cow's milk to the composition.

Tilapia fried in garlic batter

Someone thinks that spicy seasonings are more suitable for meat and poultry than for fish. But despite this, many people love tilapia fried in garlic batter.

To create a dish you will need the following products:

3 kg of fish;
2 eggs;
a few tablespoons of sour cream;
garlic cloves;
dried herbs;
flour;
salt and seasonings.

How to cook fish:

We cut the tilapia into portioned pieces, add a little salt.
Beat the eggs with salt and seasonings, add the garlic passed through the press and dried herbs.
We introduce sour cream, mix the composition thoroughly.
We fall asleep the right amount of flour to give the batter viscosity.
Dip the pieces of fish in batter and fry in a pan.

The best side dish for such a dish would be boiled, fried or mashed potatoes.

In a simple breading in the oven

When there is no time to create complex batter and fiddle in the kitchen for a long time, you can cook tilapia in the oven in the easiest way.

This will require the following products:

several pieces of fish fillet;
half a lemon;
egg;
breading mixture;
salt and fish seasoning;
parchment paper.

How to cook the dish:

We cut the fish, salt and season with spices, pour over with lemon juice.
Beat the egg until fluffy in a wide bowl, pour the breading mixture onto a flat plate.
We put parchment paper on a baking sheet, soak with oil.
Dip the tilapia pieces first in the egg, then roll in breadcrumbs and place on a baking sheet.
Bake the fish in a preheated oven for about 20 minutes.

Advice. To prevent tilapia from sticking to parchment, you should not save on vegetable oil, and carefully soak the paper with it.

Batter for fish with mayonnaise

On the basis of mayonnaise, a wonderful batter for fish is obtained - soft, airy and tender.

To prepare the dish you will need the following products:

2 kg of fish;
a couple of eggs;
100-120 g of mayonnaise;
flour;
salt and black pepper.

How to cook the dish:

We cut the fish, sprinkle with salt and spices.
We combine the eggs with mayonnaise, beat.
Gradually adding flour, bring the batter to a viscous consistency.
Dip the pieces of tilapia into the batter, fry in a heated frying pan.

Fried fish can be served with stewed vegetables, stewed rice or fresh salad.

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

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

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 bunch
green onion	2 bundles
grape	6 pcs.
chilli	1 PC.
tabasco sauce	taste
cilantro	2-3 branches
lemon	1 slice
salt	taste
white pepper	taste

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

Preparing marinade for tilapia

Cooking batter in Japanese style

sauce preparation

You will need 6 large grapes. Cut them in half, carefully remove the bones.
You can use raisins, but it is the large juicy berries that look beautiful when serving the finished dish.
Put a frying pan to heat up, add 10 g of butter and 30 ml of grape seed oil.
Take care of the chili pepper for now - cut off 6 rings. Now finely chop the jalapeno pepper.
Put the chili rings into the hot skillet along with the chili rings.
Add 30 ml soy sauce. It is very salty, and therefore the future sauce does not need more salt.
Put 25 g of sugar, a drop of Tabasco, you can take both red and green - at your discretion.
And, of course, grapes. You do not need to stew it for too long so that the berries do not fall apart and jam does not work out. The sauce should boil a little.
Watch the grapes, stir the sauce occasionally. When bubbles begin to bubble throughout the pan, the tilapia caramel sauce is ready.

Cooking tilapia

Heat 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 place the tilapia pieces on them to drain excess moisture.
Dip the fish fillets in flour until the pieces are completely covered with wheat flour. This simple procedure will get rid of the remaining moisture.
Before frying the fish, cover the board with paper towels to remove excess oil after frying.
Dip the fillet completely in the batter and carefully place the fish in the pan.
Pieces can stick together - this can be fixed 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, it must be fried for 2 minutes on each side.
Then, to finish cooking, turn the fish over again and fry for 1 more minute.
When the fillet is ready, place the pieces on a paper towel to drain excess fat.

Decoration and serving of the dish

How to decorate a dish

At your request, 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. It harmonizes perfectly with fried fish and lime, lemon, orange. This advice is no less valuable for filing.
For decoration, in principle, any vegetables that you and your family like are suitable.

Video recipe for cooking tilapia in batter

In this video, you will learn the basics of how to cook 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 low-fat fish, and therefore it goes well with dense side dishes, for example, vegetable puree or stewed vegetables. Also, fried potatoes cooked in any of the ways - slices, straws or pieces are suitable for fried fish.

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 open up. The same applies to . The exception is fig. This cereal can and should be used with any fish and sauce.

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

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

The most delicious and fastest way to cook fish is to fry it in batter. The fish retains its aroma and juiciness, and the meat perfectly holds its shape. If you experiment, then battered tilapia can become a gourmet dish that even real gourmets will appreciate.

Tilapia in batter - the basic principles of cooking

Tilapia itself has a delicate taste and texture, so it is recommended to cook it in batter so that the meat retains its shape and structure during cooking. Before frying, tilapia fillets are prepared: the fish is washed, cut into small pieces, sprinkled with freshly squeezed lemon juice or vegetable oil. You can add herbs and fish spices. Tilapia is left for about half an hour so that it is saturated with the aromas of spices.

The batter is prepared on the basis of milk, cream, beer, eggs, etc. For flavor, herbs and spices are added to it. Especially tasty tilapia is obtained in cheese or cheese-potato batter.

Pieces of fish are dipped in the prepared batter and spread on a preheated frying pan with oil. So that the batter does 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. The finished fish is laid out on a colander or a plate covered with a napkin. This will get rid of excess fat.

Recipe 1. Tilapia fillet in batter

Ingredients

eight pieces of tilapia fillet;

50 ml vegetable oil;

300 g flour;

sea salt;

egg - two pieces;

freshly ground black pepper.

Cooking method

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

Crack the eggs into a bowl, season with salt and beat with a fork until the mixture is smooth. In a separate bowl, sift the flour and combine it with pepper and salt.

Put a frying pan on the fire, pour oil into it and heat it well. Dredge each piece of tilapia in the flour so that it evenly coats the fish. Dip in egg and drop into hot oil. Reduce the heat to medium and sauté until a delicious crust forms. Then carefully turn over and bring to readiness. 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 of greens;

30 ml lemon juice;

a clove of garlic;

two eggs;

80 ml sour cream;

150 g hard cheese.

Cooking method

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

For the sauce, combine two tablespoons of sour cream with mayonnaise. Remove the pickled cucumbers from the marinade, dry them slightly and grate them with medium sections. Put them in the sour cream-mayonnaise mixture. Peel and mince the garlic clove with a garlic press. Rinse the dill greens, dry and finely chop (you can use frozen). Stir the sauce until smooth.

Beat the 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 the pieces of fish in batter, put in a pan and fry over low heat until a delicious crust. Then turn over and fry on the reverse side. Serve battered tilapia with tartar sauce and garnish with potatoes or rice.

Option 3. Tilapia in beer batter

Ingredients

kg tilapia fillet;

60 ml 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 a tap, pat dry with a napkin and cut into not too small portions.

Pour the beer into a bowl, pepper, salt and shake with a whisk. Sprinkle the flour in small parts and continue to shake until you get a batter, the consistency of which is the dough for pancakes.

Put a frying pan on an intense fire, pour oil into it and heat it well. Dip the fish fillets in the batter and place in the pan. Reduce heat to medium and fry until golden brown on both sides. Place cooked tilapia on a dish lined 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 of olive oil;

250 g of a mixture of nuts;

20 g of sugar;

20 ml soy sauce;

5 g hot sauce;

garlic - three cloves.

Cooking method

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

Nuts: put walnuts, almonds, cashews in a blender container and beat until fine crumbs. Pour the nut mixture into a plate, pour in the olive oil, soy and hot sauce, pepper, add the peeled and pressed garlic, sugar and salt. Stir until a paste-like mass is obtained.

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

Place a baking sheet on the middle rack of the oven and bake until golden brown. With a spatula, carefully transfer the fish in a nut batter to a dish, garnish with sprigs of herbs and serve with a vegetable salad or side dish.

Option 5. Tilapia in air batter

Ingredients

half a kilogram of tilapia fillet;

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 into a saucepan. Put it on a slow fire and melt it. Cool down.

Sift the flour into a bowl, pour in warm filtered water. While stirring, add melted butter and egg. Mix well to get a homogeneous smooth mass without lumps. Put the batter in the refrigerator for half an hour.

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

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

Separate the protein from the yolk. Beat the egg white with a mixer or whisk until stiff. Pour the whipped protein into the cooled batter and mix gently. Due to this, the batter will turn out magnificent. Sift flour into a flat bowl.

Roll the marinated pieces of fish on all sides in flour. Then heat with a fork and dip in batter. Send to a frying pan with hot oil. Fry over moderate heat for five minutes until golden brown. Gently flip the tilapia over and cook until done. Put the finished fish on a dish lined with paper towels.

Option 5. Tilapia in batter with cheese and potatoes

Ingredients

two tilapia fillets;

vegetable oil;

four potatoes;

75 g of hard cheese;

sea salt;

spices for fish;

freshly ground pepper.

Cooking method

Peel potato tubers from thin skins. Wash the vegetable. Defrost tilapia, wash under running water and pat dry with paper towels. Grind hard cheese into large chips using a grater.

Salt the tilapia and season with spices for fish. Grate the potatoes into large sections. Put the chopped vegetable on a plate, pepper, salt and add the cheese chips. Crack an egg into a small bowl and beat it with a fork. Send to potato mixture. Mix thoroughly.

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

Place a frying pan over high heat, pour oil into it and heat it well. Carefully, using a spatula, transfer the fillet to the pan, reduce the heat to medium and fry until the potato batter is golden brown. Flip over carefully and fry on the other side. Serve with fresh vegetable salad.

Tilapia in batter - tips and tricks

Defrost tilapia only at room temperature. It is strongly not recommended to use an oven or microwave for this.

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

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 saturated, it is advisable to marinate it first.

The human body simply needs a complete, easily digestible protein, vitamins and important organic compounds. The source of all these nutrients is fish. Eating fish at least every other day, a person prolongs his life, strengthens the heart muscle, improves immunity, improves digestion and the general condition of the body.

Each type of fish is distinguished by its individual chemical composition and affects the human body in different ways. And not always valuable varieties of fish that cost decent money will be more useful than inexpensive varieties available to every consumer. Tilapia is an affordable and incredibly healthy fish variety.

king perch

The fish lives in the subtropics and tropics. It is omnivorous, feels great in artificial reservoirs, can adapt to any water, is very unpretentious. In fact, tilapia is not one particular type of fish, it is a whole family, a mighty genus, which includes more than a hundred species of fish. The second name is royal perch.

Calorie content and chemical composition

The meat of this fish is very tender in texture, white in color, has a unique pleasant taste. Any dish made from kingfish, be it grilled fillet or battered tilapia, is a high-protein and low-calorie product. 100 grams of raw tilapia meat contains only 1.2 grams of fat and over 25 grams of protein. Add here ascorbic acid, almost the entire group of vitamins B, vitamin PP, phosphorus, calcium, potassium.

One hundred grams of tilapia is 430 kJ of clean energy and only 100 kilocalories. Despite the affordable cost, the amount of protein in the total mass of fish is similar to valuable and very expensive fish species.

Use in weight loss and medicine

Due to the minimum calorie content and a large amount of protein, this type of fish is a real medicinal product. Frequent consumption of tilapia allows you to normalize the work of the stomach, intestines, improve the condition of the skin, hair and nails. Doctors advise eating king perch fillets to those patients who, for various reasons, cannot eat other types of fish or seafood.

A few years ago, scientists made a sensational discovery. If properly treated, raw tilapia skin can be used to speed up the process of human tissue regeneration. Surgeons suggest that soon sterile dressings from the skin of the king perch will be used everywhere.

As for weight loss, for a person who is struggling with being overweight, king perch is a panacea. If other types of fish or meat cannot be fried and cooked with oil, then this fish is an exception to the rule. Battered Tilapia Fillet is only 156 calories. Add here a salad of fresh vegetables and herbs as a side dish and get a full meal of a losing weight person.

Use in cooking

Tilapia is a versatile fish. They prepare it in a completely different way. It can be boiled, steamed, oven-baked or pan-fried tilapia in batter. Due to its light pleasant taste and very tender pulp, tilapia is considered an ideal material for culinary experiments. According to its taste, the king perch is very similar to boiled chicken fillet. Fish can be cooked with a large amount of spices, vegetables or aromatic herbs, or with a minimum set of related ingredients. The same applies to the use of side dishes.

Cooking tilapia fillet in batter: recipe

One of the most popular king perch dishes is battered fillet. The fish in this case is very fragrant and juicy. The spices that are put in the batter add additional notes of taste and aroma to the fish meat.

Required Ingredients:

480 g fillet of king perch;
three tablespoons of wheat flour;
two chicken eggs;
a pinch of salt;
ready-made spices for fish;
50 ml of water.

Cooking method

Tilapia in batter is a very convenient dish for those who do not like to mess with cutting fish. Store-bought fillets will only need to be thawed at room temperature. The use of a microwave oven is not recommended. Cut the fish flesh into bite-sized pieces. We roll each of them in spices: pepper, salt, seasoning for fish. Refrigerate the tilapia for 20 minutes.

This battered tilapia recipe is probably the easiest of the many. The batter takes 5 minutes to prepare. Pour the required amount of flour into a bowl, break the chicken eggs, pour a little water and mix everything thoroughly. The batter should come out without lumps. At the end, add some pepper and salt. If desired, you can use breadcrumbs, but in this case, the dish will no longer be so low-calorie and dietary.

In a hot frying pan, where a little vegetable oil has already been added, we spread the pieces of fish rolled in the egg-flour mixture. Tilapia in batter is cooked in 4-6 minutes, that is, 2-3 minutes on each side. Even the most inveterate lazy person or the most inexperienced hostess in culinary matters will be able to cook this dish.

As a side dish, you can use canned green peas or boiled brown rice.

Tilapia in cheese batter

This is a great dish for the daily menu. The result will exceed all your expectations, and the cooking process will be very simple and easy. If your household does not favor seafood and does not like a specific fish flavor in dishes, then this is just a culinary find. It is very important when buying a king perch to choose it correctly. Often, unscrupulous manufacturers or sellers try to pass off pangasius, which has an incredibly sharp fishy smell and taste, for tilapia.

List of ingredients:

fish fillet - 800 g;
two chicken eggs;
280 g flour;
200 ml of kefir;
any hard cheese - 220 g;
a pinch of salt.

Cooking

This recipe for tilapia in batter in a pan does not require pre-marinating the fish. Just in a separate bowl, mix a glass of flour with kefir and an egg. Add a pinch of salt and beat well with a fork or mixer. As a result, the mass should be quite thick in consistency. At the final stage of mixing, add the grated cheese.

We lower the fish into the resulting thick batter, roll it well on both sides. The batter is quite salty due to the cheese and added salt, so the fish should not be salted. We fry the king perch in the same way as in the first recipe. 6 minutes and the dish is ready. Tilapia in cheese batter is best served with mashed potatoes or a salad of fresh vegetables and herbs.

Spicy oriental batter

Tilapia in batter turns out to be very delicate and unusual in taste, if spicy oriental spices are added to the egg-flour mass.

Required Ingredients:

fillet of royal perch - 550 g;
three tablespoons of flour;
a couple of chicken eggs;
80 ml of water;
oil;
ground chili pepper, nutmeg, turmeric - 0.5 teaspoon each;
salt.

Cooking process

Cut the fish fillet into bite-sized pieces. In a separate bowl, mix flour, water and break two chicken eggs into the same place. Thoroughly mixing the mass, we introduce spices into the dough. We add a little salt. The batter should turn out very similar to thick sour cream or thick pancake dough. We dip the tilapia in the batter (the recipe with the photo shows beginners how to cook the dish in stages), fry in a well-heated pan for 2 minutes.

Thanks to the presence of turmeric in the batter, the fish acquires a pleasant yellow hue, and hot chili peppers add spice to the dish.

Types of side dishes

There are many different types of side dishes for tilapia. It can be simple options: stewed vegetables, sauerkraut, pickled cucumbers, fresh juicy lettuce leaves and so on. Great for tilapia and more consisting of several products.

Best paired with king perch: sweet peppers, white cabbage, leeks, potatoes, tomatoes, green peas and spinach, cucumbers, olives, celery root, fresh parsley and dill.

Garnishes also vary depending on the way the fish is prepared. For example, a salad of fresh vegetables, green peas, cauliflower and fresh herbs is best suited for boiled tilapia. But fried fish in batter will be combined with baked potatoes, rice, pasta, grilled vegetables.

Tilapia fish (or tilapia) is a representative of freshwater fish. Tilapia is most often found in fresh waters (in places that are characterized by a tropical climate). Some subspecies of this fish can cope with lower temperatures. Tilapia is a rather unpretentious fish. It tends to adapt easily to the most extreme conditions (even low oxygen levels underwater). Fish fillet is a rich source of low-calorie protein and other useful substances necessary for the normal functioning of the human body.

Benefit and harm

This representative of freshwater has one of the most beneficial composition for the human body. First of all, tilapia, as previously mentioned, contains a significant amount of easily 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 required for a person. 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 other fish, tilapia contains the beneficial and often deficient omega-3 vitamin. It is thanks to this element that it is possible to favorably influence the normalization of pressure, the prevention of disorders 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 elevation of cholesterol levels. People with heart disease are at risk. In a healthy person, such a concentration of saturated fatty acids is not capable of causing a severe disturbance in the body that could lead to serious diseases. Separately, it is worth noting that diseases such as obesity, asthma, a severe allergic reaction (or individual intolerance) and diabetes mellitus are a contraindication to the use of tilapia dishes.

The main danger in the use of this representative of freshwater is that The fish are extremely unscrupulous in their diet. During its life, tilapia consumes many organic compounds. 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 actively increases its mass. In turn, the use of low-quality feed by breeders can cause unpleasant consequences when a person consumes tilapia.

Ultimately, tilapia accumulates in its composition a large amount of poison and toxic substances that can provoke poisoning in the human body. In this regard, it is strongly recommended to purchase fish exclusively from a trusted and certified breeder.

Due to the fact that most of the composition of the fish is reserved for low-calorie protein, the product is completely absent or contains only a small amount of elements such as fats and carbohydrates. That is why tilapia can often be found in the diet of people suffering from excess weight - for any nutrition system aimed at getting rid of extra pounds, a strategy is inherent in the maximum elimination of fats and carbohydrates from the diet. In this case, the protein content should remain the same.

Appetizing fish, which can vaguely resemble game in taste, can help reduce a person's weight in a short period of time. So, tilapia in batter, fried in a pan, will be much healthier than fried chicken.

How to choose?

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

When purchasing ready-made cuts, it is advisable to give preference to pieces whose thickness is more than one centimeter. 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 badly. Boiling will be the only possible way of cooking. An important condition for the purchase of any fish, in particular - tilapia, is its freshness. It is no secret that fish products are characterized by the presence of a specific smell.

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

When buying fish fillets, it's a good idea to make sure they don't contain a significant amount of moisture. Dishonest sales representatives often re-freeze fish, thereby increasing its total mass.
If you find yellow or dark spots on the surface of the fish, it is recommended to refuse to purchase this product. Since their presence indicates non-compliance with the rules of storage.

Use in cooking

Tilapia fish fillet has a rather tasty and tender texture. The usual “river” smell is not typical for fish, and the number of bones in the composition does not exceed the norm. In addition, tilapia does not have a specific taste that all freshwater fish have. Culinaries call tilapia "royal perch" for its delicate taste and aroma.

It is permissible to subject this fish 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 worthy of attention. 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 little fat. In this regard, most often tilapia is cooked in foil - it is thanks to its presence that the fish retains its delicate taste.

This representative of fresh waters is wonderfully combined with almost any vegetables, mushrooms, boiled chicken eggs and various cheeses. As a side dish, tilapia can be served with fried or boiled potatoes, pasta and rice. In order to shade the taste of fish fillets, they resort to the help of creamy, cheese or wine sauce.

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

Step by step recipe for tilapia in potato batter

Perhaps the most appetizing and at the same time simple dish is tilapia cooked in batter from potatoes. A small amount of ingredients, as well as a low calorie content of the dish (only one hundred and twenty-eight kilocalories per one hundred grams of the finished dish) make it possible to introduce it into the diet of any person who is actively watching their figure. To prepare four servings, you will need to stock up on the following products:

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

First of all, you should do the preparation of potato batter. For this, an onion is taken and finely chopped into cubes or straws. Then, in a preheated pan with vegetable oil, it is fried 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 should be added to the already cooled onion, which were previously whipped in a separate deep bowl.

The resulting mass - pepper 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. After that, the potatoes are added to the protein-onion mixture. The tilapia is salted on each side and rolled in a small amount of 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, you need to put the resulting potato mass on the fish and press it well.

How to cook tilapia in batter, see the following video.