Content

• Ingredients
• Baked
• Deep-fried
• To step
• Method 1 of 2: Baked tilapia
• Method 2 of 2: Fried tilapia
• Tips
• Warnings
• Necessities
• Baked
• Deep-fried

The Luo are an ethnic group in Kenya and Tanzania. They consider tilapia brain food and praise the intelligence of the fish. The fish has a mild taste and is cooked quickly, a perfect fish for tasty frying. Eat it with a fresh salad and some baked potatoes. Not to be sneezed at, and it also makes you smart!

Ingredients

Baked

• 500 grams of tilapia
• 30 grams of extra virgin olive oil
• 20 grams of flour
• 5 grams of garlic powder
• 5 grams of black pepper
• 5 grams of salt

Deep-fried

• 4 tilapia fillets of 500 grams
• 1 liter of oil for frying
• 145 flour, flavored with herbs

To step

Method 1 of 2: Baked tilapia

1. Pat the fish dry with some kitchen paper. Do this after you rinse the fish with cold water.
2. Put the flour, salt, pepper and garlic powder in a bag. Mix it thoroughly to distribute the flavors well. The above quantities are for one fillet. Adjust the recipe if you want to prepare multiple fillets.
3. Put the fish fillet in the bag and shake it so that the fillet is well covered. Shake off the excess flour and herbs.
4. Heat the olive oil in a pan over medium heat. You can also use other types of oil, but olive oil is tasty and healthy.
5. Place the fillets in the pan. Cook each side for two minutes or until the fish is just cooked through.
6. Remove the fish from the pan and place it on some kitchen paper to absorb the oil. When you have taken your plate and cutlery, the fish is ready to eat.
7. Serve it with some tasty side dishes and possibly a nice sauce.

Method 2 of 2: Fried tilapia

1. Heat the oil to 190 ° C in a pan with a volume of 3 or 4 liters. Drop a drop of water from your hand into the oil; when the oil is up to temperature, it will hiss a lot.
2. Roll the dry fish in the flour. Shake the excess flour from the fish and let the fillets rest on a rack or some baking paper for 5-10 minutes.
   • Roll the fillets in the flour one more time. Shake the excess flour off the fish again. Now they are ready to be fried!
3. Fry the fish. Do not fry more than two fillets at the same time. If you put too many fillets in the oil at the same time, the temperature of the oil will drop quickly and the fish will not be nice and crispy. Turn the fillets over after about a minute and remove them from the pan when they are golden brown.
   • The fillets are done within 4 minutes; on the thickest part of the fillet it should be white. Do not fry the fish for too long!
4. Let the fish fillets dry on some kitchen paper for a few seconds and serve immediately. Make a nice sauce and some side dishes.
5. Ready.

Tips

• Tilapia cooks faster than cod. So don't bake tilapia for too long.

Warnings

• Hot oil can cause burns. Be careful.

Necessities

Baked

• Pan
• Tang
• Bag
• Paper towel

Deep-fried

• Deep pan for frying
• Tang
• Paper towel