Crispy Fried Nile Tilapia (Ikan Nila Joget Goreng)
Ingredients:
- 3 medium-sized Nile tilapia, cleaned
- 1 lime
- 4 cloves garlic, crushed and minced
- 1/2 teaspoon ground black pepper
- Salt to taste
- 5 tablespoons seasoned flour (or all-purpose flour if unavailable)
- Cooking oil for frying
Instructions:
-
Begin by cleaning the Nile tilapia thoroughly. Squeeze the juice of one lime over the fish, ensuring it is evenly coated. This step helps to remove any fishy odor and imparts a refreshing citrus flavor.
-
Make a series of diagonal cuts along both sides of the fish, starting from the head and working towards the tail. This will help the seasoning penetrate the flesh and ensure even cooking.
-
Rub the minced garlic, salt, and ground black pepper all over the fish, including inside the cuts and cavity. Allow the fish to marinate for about 10-15 minutes to absorb the flavors.
-
Coat each fish generously with seasoned flour, making sure to cover both the inside and outside. If you don’t have seasoned flour, you can use all-purpose flour mixed with a pinch of salt and pepper.
-
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully place the fish in the pan. To ensure even cooking and a crispy texture, hold the fish with tongs or a slotted spoon and continuously spoon hot oil over the top of the fish as it fries.
-
Fry the tilapia until golden brown and crispy, which should take about 8-10 minutes per side. The fish should be cooked through and have a delightful crunch.
-
Remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
-
Serve the crispy fried tilapia hot and enjoy!
Note: For a crispier texture, use seasoned flour specifically designed for frying, but all-purpose flour can be a good substitute if necessary.