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

Low-calorie and very tender tilapia fillet in batter has the ability to please everyone who tries it, including people who care about a healthy diet. This dish uses fish rich in proteins, fatty acids (omega-3) and other trace elements important for maintaining human health.

Tilapia is sometimes referred to as "chicken fish" due to the fact that its meat is juicy and rich in protein, is lean and low in calories. You can choose different batter for tilapia - mayonnaise, green, cheese, sour cream, and each option will bring individual notes of taste to the finished dish.

Green batter

Green batter for fillets is an excellent solution that can surprise with piquancy and a variety of choices of possible components. For green batter, you can take the usual set of greens - dill, parsley, green onions, or you can add basil, cilantro, rosemary and arugula.

Ingredients:

eggs - 3 pcs.;
kefir - 150 ml;
greens (assorted) - 100 gr.;
starch - 2 tbsp. l.;
flour - 1 tbsp. l.;
baking powder - 1 pack;
salt, pepper - to taste.

Beat eggs into kefir, add flour, baking powder, starch, seasonings, mix everything thoroughly. Process a set of greens with a blender until a homogeneous gruel, then pour in the composition of kefir with additives, beat again, then pour into a shallow container. Tilapia fillet, washed and dried with towels, can be dipped in the resulting batter and fried in a pan until both sides are golden brown.

Sour cream batter

If you use sour cream batter when baking tilapia fillets, the finished dish will turn out to be as tender and juicy as possible.

Ingredients:

sour cream - 150 ml;
lemon - ½ pc.;
flour - 2 tbsp. l.;
seasoning for fish - 1 tsp;
pepper (ground, white) - ½ tsp;
salt - to taste.

Mix sour cream with flour, add squeezed lemon juice, then mix everything and add salt and white pepper. Before baking, tilapia fillets are rubbed with fish seasoning, laid out on a baking sheet, poured with batter and sent to the oven (preheated to 180 ° C) for 15-25 minutes.

Read also: Chicken in orange sauce - 7 recipes

mayonnaise batter

An airy mayonnaise batter will make the tender tilapia fillet even more juicy and tasty. This dish turns out to be saturated and, despite the fat content of mayonnaise, it will still be quite useful for connoisseurs of a healthy lifestyle, as well as attractive for those who just love to eat deliciously.

Ingredients:

eggs - 2 pcs.;
mayonnaise - 4 tbsp. l.;
flour - 4 tbsp. l.;
salt - to taste.

Combine mayonnaise with flour and salt, beat in eggs, mix everything thoroughly (you can beat with a whisk, but stop until foam forms). The result should be a batter with the consistency of sour cream, which does not flow from the "sides" of the fish after application. Tilapia fillets are dipped in the composition and fried in a pan or in a slow cooker for 5-6 minutes on both sides until golden brown.

Cheese batter

Cheese batter for tilapia fillets is chosen by culinary specialists in cases where their relatives do not like the smell and taste of fish too much. The cheese crust will give the dish a completely different, not fishy, but magical taste that will make the whole family look forward to dinner.

Ingredients:

kefir - 200 ml;
eggs - 2 pcs.;
flour - 200 gr.;
cheese - 200 gr.;
salt, pepper, curry - to taste.

Beat the eggs, introducing them gradually kefir with flour, and then salt with pepper and curry. Next, grated cheese should be added to the batter (preferably hard varieties, so that it lends itself well to the grater), making sure that the consistency does not become too thick - it should resemble sour cream. The finished dough is used for comprehensive coating of tilapia fillets, which are then fried on both sides in a pan in a large portion of vegetable oil for 5-7 minutes.

beer batter

Beer batter is the best way to prepare juicy and tender fish fillets, such as tilapia. Such a dough is easily held on the fish “stuffing”, gives the finished dish a piquant flavor, and when fried, it forms an air-crisp crust. Ingredients:

beer - 200 ml;
flour - 400 gr.;
eggs - 2 pcs.;
oil (vegetable) - 2 tbsp. l.;
salt and pepper - to taste.

Pour the flour into the beer, mix thoroughly until smooth, then beat in the eggs, add the oil and seasonings. The finished dough should resemble thick sour cream.

Tilapia fillet in batter in a frying pan

If all the standard options for batter-batter have been tested, it is worth moving on to culinary experiments, for example, preparing a mustard-mayonnaise composition. This battered tilapia fillet in a pan will delight you with its original taste and will be a wonderful “fast food” solution in case of a quick dinner or a sudden arrival of guests.

Read also: Fried eggs in a slow cooker - 11 simple and original recipes

Ingredients:

tilapia (fillet) - 6 pcs.;
mayonnaise - 4 tbsp. l.;
mustard - 3 tbsp. l.;
crackers (breading) - 100 gr.;
paprika (sweet) - ¼ tsp;
thyme (ground) - ¼ tsp;
parsley (dried) - 1 tsp;
black pepper, salt - to taste.

In one bowl, mix the breadcrumbs with salt, thyme, pepper, paprika and dried parsley. In another container, combine and mix the mayonnaise with mustard thoroughly. Tilapia fillet, cut into portions, first salt, then dip in mustard-mayonnaise batter, then into the breading mixture. After that, the fish should be fried in well-heated vegetable oil until golden brown for 4-5 minutes on both sides, maintaining medium heat under the pan.

Important! Everyone benefits from eating fish regularly. It contains not only proteins that are important for the life of the human body, but also iron, potassium, calcium, magnesium, phosphorus and B-group vitamins.

Tilapia in batter in the oven

Baking tilapia fillets in a batter in the oven is even easier (and certainly cleaner) than frying it in a pan. Thanks to this processing method, tender fish will cook deliciously even in the simplest composition of batter.

Ingredients:

tilapia (fillet) - 6 pcs.;
eggs - 2 pcs.;
sour cream - 3-4 tbsp. l.;
flour - 3 tbsp. l.;
cheese - 100 gr.;
greens (dried) - 2 tsp;
salt, pepper - to taste.

Divide each fillet into 3-4 parts, rub with salt and pepper, leave to marinate for 10 minutes. Grate the cheese on a fine grater with crumbs, stir it into sour cream, then beat eggs into the mixture and add greens. If the batter turns out to be too liquid, it can be thickened with flour so that the finished dough is thicker than sour cream in consistency. Dip the fillet pieces in batter, coat thoroughly, then put on a baking sheet covered with oiled parchment paper. Tilapia should be baked in an oven preheated to 180 ° C for 20-25 minutes.

Advice! Another option for preparing this dish is to put the marinated fillet on a greased baking sheet with high walls, place thin slices of cheese on top, and then pour everything with liquid batter. In this case, it is not necessary to choose hard cheese - you can take any to your taste.

Tilapia fillet in potato batter

Cooking fish in batter and immediately with a side dish is not a problem if you use the recipe for frying fish fillets in potato batter. Tilapia fillet with potatoes combines a tender, juicy "stuffing" and a golden crisp, which is a side dish.

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 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 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 overweight people - for any nutrition system aimed at getting rid of extra pounds, a strategy is inherent in the maximum exclusion 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. 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. After that, 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. 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.

The human body simply needs a complete, easily digestible protein, vitamins and important organic compounds. The source of all these nutrients is fish. By 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 with kingfish, be it grilled fillet or battered tilapia, is high in protein and low in calories. 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 the 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.

The best pairings with king perch are: 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.