Fried Tilapia 4.000

Goran Kosanovic for The Washington Post

Mar 26, 2018

The simple preparation yields crispy pieces of fish.

It’s helpful to have an instant-read thermometer for monitoring the oil.

To read the accompanying story, see: To this Black Lives Matter co-founder, activism begins in the kitchen.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 4 cups vegetable oil, for frying
  • 3 large eggs
  • 1 cup flour
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder (granulated garlic)
  • 1 1/2 pounds tilapia fillets
  • Hot sauce, for serving
  • Lemon wedges, for serving (optional)


Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat the oil in a large, heavy-bottomed pot over medium heat to 350 degrees. The oil should be about 2 inches deep.

Whisk the eggs in a large bowl. Whisk together the flour, salt, pepper, chili powder and garlic powder on a plate. Dip each fish fillet into the eggs, then into the flour mixture, shaking off any excess flour.

Working in batches, fry the fish for 3 to 5 minutes on each side, until crisp and golden brown. Transfer the fillets to the lined baking sheet and place in the warm oven until ready to serve.

The oil needs to return to 350 degrees before each subsequent batch of fish is fried.

When ready to serve, transfer the fish to a large serving plate. Serve right away, with the hot sauce and lemon wedges, if using.

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Recipe Source

Adapted from a from a family recipe from Alicia Garza, Oakland writer and co-founder of the Black Lives Matter movement.

Tested by Miriam Albert.

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