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Tasty Fried Tilapia Recipe | How To Make Fish Perfect Every Time

Tilapia fish is the main type of fish I ate in Uganda, growing up. They were the most abundant and more affordable fish in Uganda because God has blessed us with Lake Victoria which is where most of our fishermen went to catch them. They are very delicious as well. When we came to the UK, the moment I found out where to buy them from, I started introducing them to the children who knew nothing about eating tilapia fish. At first, when I stewed them, they didn't like it that much so, I decided to roast them in the oven to see if they could eat them and it worked. Frying was the fastest way to cook the dinner, which was also well received. I was still left with another challenge, which was deboning them. As the children were so young, I had to remove the bones for them and still advised them to eat slowly incase there may be any bone in the food so that they could take it out. With time everyone knew what to do and to this day, we all enjoy eating tilapia fish.
My advice would be, buy larger ones to get the real meat. Smaller ones are less meaty. Additionally, if deboning is a major problem for you, then buy tilapia fish fillets which are already skinned and deboned.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 5 people
Course: Main Course
Cuisine: Acholi, African, Alur, International, Lango, Luo
Ingredients Equipment Method

Ingredients
  

  • 5 whole Tilapia fish
  • 1 litre Cooking oil
  • 1 tbsp Salt
  • 1 tbsp Black pepper powder
  • 2 medium Onions

Equipment

  • Chopping board
  • Sharp kitchen knife
  • A large tray with kitchen tissue
  • Kitchen tissue
  • A large plate
  • A wok
  • A fish slice

Method
 

Preparation
  1. Gut the fish
  2. Remove the gills
  3. Wash and rinse thoroughly under cold water tap
  4. Dub excess water off before seasoning
  5. Cut both sides of the fish in three different places about 1 cm deep
  6. Season with salt, pepper and fish seasoning
  7. Put some onions inside those holes and the bellies
Cooking
  1. Heat up the oil in the wok or a large frying pan
  2. Hold the fish by the tail and lower it gently into hot oil
  3. Leave it brown well on one side then turn the other side. Must turn golden brown.
  4. Take it out using the fish slice and place in the tray
  5. Immediately dub the the top of the fish with kitchen tissue.
  6. Repeat the process with all the fish
  7. Serve with your favourite sauce
  8. Can be eaten with chips, fried or roasted potatoes, rice, and salads
  9. Enjoy