Fried fish

Name: Fried fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g boneless tilapia fillets, four 150 g portions no thicker than about 2 cm; 50 g wheat flour for light dusting, excess not eaten; About 500 ml frying-grade sunflower oil for bath, not all consumed; 20 ml lemon juice at service; Up to 1 g salt and a pinch of pepper

🐟 Lightly floured golden fried tilapia fillets, fully cooked inside.

Ingredients

600 g boneless tilapia fillets, four 150 g portions no thicker than about 2 cm
50 g wheat flour for light dusting, excess not eaten
About 500 ml frying-grade sunflower oil for bath, not all consumed
20 ml lemon juice at service
Up to 1 g salt and a pinch of pepper

Preparation

Keep fish chilled, check and remove remaining bones with clean tweezers. Dry thoroughly and make four even portions no thicker than about 2 cm.

Set up oil in stable suitable vessel, below one third height or manufacturer limit. Heat about 170 °C without smoking; prepare clean rack and cooked-food plate.

Season evenly, dust very lightly with flour and shake off excess, without wet batter or heavy breading.

Lower at most two fillets at a time, depending on pan. Maintain about 165–175 °C and fry 5–7 minutes, turning carefully if needed until golden and fully cooked.

Verify at least 63 °C at thickest centre with clean thermometer; flesh opaque and flaking. Extend without burning if needed. Drain on rack; let bath recover before remaining fish.

Serve one fillet each with quarter lemon juice, without rice or sauce included. Discard raw-contact flour. Estimates assume about 30 g absorbed oil for batch, not whole 500 ml bath.