Frying this mild fish gives it flavor and cruch. Since the fish is white, pair it with a colorful side, like red cabbage salad or roasted sweet potatoes.
- 6–8 tilapia fillets, skin removed -
- oil, for frying -
- 1 cup flour -
- 1/2 tsp baking powder -
- 1 tsp paprika -
- 1 tsp salt -
- 1/2 cup water -
- 2 eggs -
- 1/4 cup sweet and sour duck sauce -
- 1/8 cup garlic and rib marinade -
Combine all batter ingredients in a medium-sized bowl. Rinse the fish fillets and pat dry. Heat a frying pan over medium heat and add oil to cover the bottom.
Dip each fish fillet into the batter, coating well. Fry for about 3 minutes on each side or until lightly golden. Remove from frying pan onto a platter.
You can serve the tilapia plain, garnished with lemon wedges, or drizzled with the sauce to bring it to the next level.
Preheat oven to 350°F. Transfer fried tilapia to a baking dish. Combine duck sauce and marinade and pour over fish. Bake for 5–10 minutes.
This recipe originally appeared in Mishpacha Magazine.