Place tilapia fillets in a large bowl. Pour buttermilk over fish; turn fillets to coat. Cover and marinate in the refrigerator for 4 hours or overnight.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This simple fish recipe is perfectly crispy on the outside and tender and flakey on the inside. Pair it with Crispy Twice-Fried Potatoes and our tasty Remoulade Sauce for a truly remarkable meal.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. Fish Market fresh skinless tilapia fillets, 3/4 to 1 in. thick | ||
| 1 c. Hy-Vee lowfat buttermilk | ||
| Hy-Vee vegetable oil, for frying | ||
| 1 c. tapioca flour | ||
| 1 c. potato starch | ||
| 2 tbsp. Badia Andrew Zimmern Food Adventures lemon & shallots seasoning | ||
| Coarsely ground Hy-Vee sea salt, for serving | ||
| Rémoulade Sauce, for serving |
Things To Grab
- Large bowl
- 5- to 6-qt. Dutch oven
- Wire rack
- Large rimmed baking pan
- 2 shallow bowls
Directions
Heat 2 in. oil to 375 degrees in a 5- to 6-qt. Dutch oven. Place a wire rack in a large rimmed baking pan; set aside.
Place tapioca flour in a shallow bowl; place potato starch in another shallow bowl.
Remove 1 tilapia fillet from buttermilk; shake off excess. Dip fillet in tapioca flour to coat both sides; sprinkle with lemon & shallot seasoning. Then dip in potato starch to coat; shake off excess. Repeat with remaining fillets.
Fry coated fish fillets in batches for 4 to 6 minutes or until crisp and cooked through (145 degrees). Drain on wire rack in baking pan. Season with salt before serving. Serve with Rémoulade Sauce, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.