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Fried Whole Tilapia with Basil and Chilies

Fried Whole Tilapia with Basil and Chilies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
wiley

wiley

Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Heat 1 quart oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.
  2. Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
  3. Gently slip the fish into the oil and fry until crispy, 7 to 10 minutes. Carefully remove the fish from the oil and let it drain on paper towels. Place on a large serving platter.
  4. While the fish drains, heat 2 tablespoons oil in a large skillet. Cook and stir the chili peppers, garlic, and onion in the hot oil until lightly browned, 5 to 7 minutes. Stir the fish sauce and soy sauce into the mixture, remove from heat, and fold the Thai basil and cilantro into the mixture. Pour the sauce over the fish to serve.
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Reviews

BEANKNOTTY
17

BEANKNOTTY

5/12/2010

Exactly what I was looking for! I had whole fried tilapia in an Asian restaurant once and was sure that there was something trickier than just frying it; but no there isn't! I used canola to health up the frying and fried until super crispy 10-12 min. I was in a hurry so I didn't make paste but used Asian Rooster sauce and premade garlic-chili oil. The fish is sooo much more tender this way! THANK YOU!

Doozy
12

Doozy

3/19/2010

Much better grilled and just as "stunning at the dinner table". Fried.... Very Unhealthy. Sauce is tasty, tasty.

ruthy
9

ruthy

3/15/2010

looks awesome i will definetely try it,it has an asian twist,and i love fish. thanks wiley

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