Friday, April 19, 2013


300g tilapia
2 tbsp. ginger coffee
700ml canola oil
Salt and pepper to taste

1. Fillet the tilapia on both sides but leaving the meat intact with the bones at one point (the bottom part of the fish).
2. The meat should easily separate from the bones.
3. Rub the ginger coffee, salt and pepper on the skin and flesh of the fish.
4. Deep fry the fish in the pan with the canola oil until golden.
5. Make sure the fish bones are upright and standing while the meat lies on the both sides of the bones.
6. Remove the fish and drain the oil from it.
7. Serve.

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