Pan Fried Tilapia
A crispy and flavorful Filipino-style pan-fried tilapia with a tangy vinegar dipping sauce, perfect for a quick dinner.
Servings: 4 servings
Calories: 350kcal
Ingredients
Fish Ingredients
- 1 each Whole tilapia, cleaned and scaled (about 1 to 1.5 pounds) Can also use fillets if preferred.
- 1 tsp Salt For seasoning.
- 1 tsp Ground black pepper For seasoning.
- 2 cloves Garlic, minced For a quick rub.
- 1 each Calamansi or lemon For brightness.
- 2 tbsp Cornstarch or rice flour Optional, for extra crisp texture.
- 1 cup Neutral oil Canola or peanut oil preferred.
Dipping Sauce Ingredients
- 1/2 cup White cane vinegar or coconut vinegar For the dip.
- 1/4 each Red onion or shallots, thinly sliced For the dip.
- 2 each Fresh chilies (labuyo or serrano), sliced For heat.
- 1 tbsp Soy sauce Optional, to balance the dip.
- 1 tsp Sugar Optional, to balance the dip.
Instructions
Preparation
- Pat the fish very dry with paper towels.
- Make 2-3 shallow diagonal cuts on each side of the fish.
- Rub the fish with salt, pepper, and minced garlic.
- Add a splash of calamansi or lemon and let it sit for 10 to 15 minutes.
- If desired, dust the fish with cornstarch or rice flour just before frying.
Frying
- Heat a wide skillet and pour enough oil to come about a third up the thickness of the fish.
- Heat the oil over medium to medium-high heat until it is hot but not smoking.
- Lay the fish away from you in the pan and do not move it for about 4 to 5 minutes.
- Flip the fish and cook the second side for 3 to 4 minutes.
- Ensure the skin is golden brown and the flesh flakes easily with a fork.
- Rest fish on a wire rack over paper towels to keep it crispy.
Dipping Sauce Preparation
- Mix vinegar with sliced red onion, chilies, a pinch of salt, and sugar (if desired).
- Let the mixture sit for a few minutes before serving.
Notes
For best results, keep the fish dry, steady heat, and learn how to flip patiently. Serve with hot rice and enjoy!