Tilapia Strips

The AA powder coating gives the tilapia a unique kind of crunch.


September 2007 | By Finio Restaurant
Tilapia Strips
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2007

Don't have time to fillet a fish? Go and buy frozen tilapia fillets—they are as good as the fresh.

Serves
Prep Time
8 minutes 
Cooking Time
8 minutes

Similar recipes: Crispy Tilapia Tropicale, more tilapia recipes

400 grams tilapia, deboned
      (Learn how to fillet a fish here)

1 pinch salt
1 pinch ground pepper
3 tablespoons AA powder
      (No AA powder? Use cornstarch instead.)
2 to 3 cups vegetable oil

For the soy vinaigrette Sauce
      (also great for Boneless Crispy Pata)
1 tablespoon garlic, finely chopped
1 tablespoon onion, finely chopped
1/2 cup soy sauce
1/2 cup vinegar
3 pieces siling labuyo
a pinch of salt

1  Fillet and pat dry tilapia. Slice into thin strips.

2  Season with salt and pepper, then coat with AA powder.

3  Heat vegetable oil. When it's hot enough for frying, carefully drop in the tilapia fillet strips one by one to prevent them from sticking.

4  Fry until golden brown and crispy. Serve with soy vinaigrette on the side.

5  Make the Soy Vinaigrette Sauce: In a bowl, mix together the following: garlic, onion, soy sauce, vinegar, siling labuyo, salt. Serve with the pata or tilapia. This versatile dipping sauce is great for grilled meats too.

Cooking tip:  Drain the fried fish so they remain crisp until ready to serve.

Ingredient tip:  AA powder is a kind of starch used for thickening soups and sauces as well as coating meat for frying. If you cannot spot it, cornstarch works too.




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