Crispy Fried Tilapia (Ikan Nila Joget Goreng)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium-sized tilapia fish | 3 whole, cleaned |
| Lime | 1, juiced |
| Garlic cloves, finely crushed | 4 cloves |
| Ground black pepper | ½ teaspoon |
| Salt | To taste |
| Seasoned flour | 5 tablespoons |
| Cooking oil | Enough for deep frying |
Instructions:
-
Prepare the Fish:
After cleaning the tilapia, generously drizzle lime juice over the fish. This not only helps to freshen the fish but also removes any unwanted fishy smell. -
-
Score the Fish:
Cut the fish open starting from the head and make deep incisions along both sides of the fish. This allows for even cooking and lets the seasoning penetrate the fish for maximum flavor. -
Season the Fish:
Rub the tilapia with crushed garlic, salt, and ground black pepper. Ensure that the seasoning reaches into the cuts and the inside of the fish, enhancing the taste. -
Coat with Flour:
Lightly coat both the inside and outside of the fish with seasoned flour. This adds a crispy layer to the fish when fried. If you don’t have seasoned flour, you can use all-purpose flour and mix it with a pinch of salt and pepper for a similar effect. -
Frying the Fish:
Heat a generous amount of cooking oil in a frying pan. Hold the fish firmly and place it carefully into the hot oil. While frying, continuously spoon hot oil over the top of the fish to ensure even cooking. Fry the fish until it turns golden brown and achieves a crispy texture. -
Serve:
Once the fish is beautifully golden and crisp, carefully lift it from the oil and drain any excess oil. Serve immediately while it’s hot and enjoy your delicious crispy fried tilapia.
Tip: For extra crunch and flavor, the seasoned flour you use can be a key ingredient. If you don’t have any on hand, all-purpose flour will do, but seasoned flour will elevate the dish.
