Tilapia fritters with honey lemon sauce
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
800 g. of tilapia fillets (you may use any firm, fleshy fish but tilapia is the most reasonably priced)
salt
pepper
1 c. of honey
1/8 to 1/4 c. of lemon or kalamansi juice (how much depends on whether you want the sourness or the sweetness to dominate)
1 egg, beaten
1 c. of fine bread crumbs
3-4 c. of vegetable cooking oil
For garnish:
slices of lemon
a few sprigs of fresh mint leaves
Cooking procedure :
The first step is the most important as this will ensure that the bread crumbs will stick to the fish. PAT THE FISH DRY WITH ABSORBENT KITCHEN TOWELS. Then, cut the tilapia fillets into strips, about half an inch wide and three inches long. Season with salt and pepper, cover and set aside while preparing the sauce.
Meanwhile, start heating the cooking oil.
There’s only one step in making the sauce — mix together the honey and lemon juice. No cooking needed; no need to add any thickener like cornstarch either.
Although the mint leaves are meant as a garnish, they do so much more than add color to the dish. The cool and fresh flavor of mint leaves makes the sauce come alive even more. You may opt to omit the mint leaves altogether although I wish you wouldn’t. If mint leaves are not available, you can substitute cilantro (wansuy).
Wash the mint leaves and dry between layers of paper towels. Slice as finely as you can. Set aside.
Make sure that the cooking oil is hot enough before frying the fish. I don’t use a thermometer but a sure sign that the cooking oil has reached the correct temperature is when it starts to smoke. Not profusely, mind you. Profusely smoking cooking oil will burn the bread crumbs in seconds. You want the cooking oil to just show visible signs of smoke.
Pour the beaten egg over the seasoned fish strips. Mix to coat each piece well. Dredge each strip of fish in bread crumbs, shake off the excess and deep fry in hot oil. Do this in batches. I fried 10 fish strips at a time to make sure that I didn’t overcrowd the pan. Overcrowding will make the temperature of the oil drop and that will make your fish soggy. It will only take about a minute for the fish to cook. The moment they turn golden brown, scoop them out of the oil and drain on paper towels or place on a wire strainer and allow any excess oil to drip off.
When the fish is done, arrange on a serving platter. If you’re not serving them at once, ALLOW TO COOL and place in a tightly covered container. To reheat and still maintain the crispiness, arrange on baking tray IN A SINGLE LAYER and place in a VERY HOT (180oC is fine) and PREHEATED oven for one and a half minutes flat. Then, transfer to a serving platter. Pour the sauce over the fish.
Garnish with lemon slices and sprinkle the mint leaves over the fish and lemon.
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Wow, I didn’t realize it is so easy to make the honey lemon sauce! My dad would love this dish…
Gay
the tilapia fritters look amazing!! we’ve never had fish fillet that looked that good at home.
yum!!!
Wow thanks Connie. Besides the suggestion to make it as a pulutan ver the Holidays, I also plan to make it as something I can prepare the fish fillets and sauce separately over the weekend, put the the fillets ina resealable bag, freeze them, and serve them during the week. Something of a cooking time saving measure during the weekday. Thanks for the Recipe.
MMM… looks delicious & relatively simple to make! I just bought some tilapia, all I need is to buy some fresh mint. Thanks once again for all your hard work Connie! You’re a savior
We tried this for our noche buena and my mom loved it!
We’re glad to have found a new way to cook tilapia. Thank you for sharing this!
i like this one ,. simple to make esp the sauce since i dont like a sauce with cornstarch. I am a vegerarian and i like everything natural. tnx