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RE: why does talapia fish get such a bad rap?

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In Reply to: RE: why does talapia fish get such a bad rap? posted by Green Lantern on July 21, 2021 at 18:21:42

I suspect the deep frying had something to do with it. ;) Was it battered? That helps, too.

To us, tilapia is just "blah" with a slight sweetness. Coating it with a little salt, pepper and flour, maybe an egg wash, and then pan frying it in a mixture of butter and light olive oil can also make it acceptable. Sprinkle a little grated parmessan near the end to help it a little.

My regular fish preferences are salmon, cod, pollock, haddock, and Gorton's breaded/battered pollock frozen fillets. Sure, I'd like to include halibut in that list, but at $18+ per pound, not so much. But my most favorite fish is deep fried battered lake perch. Yum! Unfortunately, I can't find it here in Texas. I gotta go up to Wisconsin for that. Fortunately, I'll be going sometime in the Fall. Can you say "Friday night fish fry"?!

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