Fried Tilapia in African-Style Seasoned Flour
Fried Tilapia in African-Style Seasoned Flour is a easy West Africa recipe that serves 4. 350 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 12 min | Cook: 13 min | Total: 35 min
Cost: $7.75 total, $1.94 per serving
Ingredients
- 2 cups All-purpose flour (Sift before use)
- 1 tablespoon Salt
- 2 tablespoons Fish seasoning (granules) (If unavailable, use a blend of paprika, garlic powder and pepper)
- 500 g Tilapia fillets (About 4 to 5 fillets, skin removed)
- 500 ml Vegetable oil (peanut or sunflower) (For frying, should reach 180°C)
Instructions
Prepare the seasoned flour
In a bowl, combine the sifted flour, salt, and fish seasoning granules. Stir well until a homogeneous mixture is achieved.
Time: PT5M
Rinse and dry the fillets
Rinse the tilapia fillets under cold water, then pat them dry thoroughly with paper towels.
Time: PT2M
Coat the fillets with flour
Dip each fillet into the flour mixture, gently pressing so the coating adheres to the entire surface, then shake off the excess.
Time: PT5M
Heat the oil
Pour the oil into the deep pan and heat over medium‑high heat until it reaches about 180°C. A small piece of bread should brown in 15‑20 seconds.
Time: PT5M
Temperature: 180°C
Fry the fillets
Place 4‑5 coated fillets into the hot oil without overcrowding the pan. Fry 3‑4 minutes per side until golden and crispy.
Time: PT8M
Temperature: 180°C
Drain
Remove the fillets with tongs and place them on paper towels to absorb excess oil.
Time: PT2M
Serve
Serve immediately, accompanied by rice, soup, or vegetables of your choice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Pescatarian, Dairy-free, low-carb, low-calorie
Allergens: Fish, Gluten
Ingredient Substitutions
- Instead of All-purpose flour: Corn flour, Fine semolina
- Instead of Salt: Sea salt
- Instead of Fish seasoning (granules): Fish spice powder, Paprika + garlic powder
- Instead of Tilapia fillets: Cod fillets, White fish fillets
- Instead of Vegetable oil (peanut or sunflower): Canola oil, Peanut oil
Equipment Needed
- Mixing bowl
- Frying tongs (or fork)
- Deep pan or fryer
- Kitchen thermometer (optional) (optional)
- Paper towels
- Plate for draining
Critical Steps — Do Not Skip
- Mix the flour with the seasonings properly to avoid lumps.
- Maintain the oil at 180°C throughout frying.
- Do not overcrowd the pan, or the oil temperature will drop.
Chef Tips from the Video
- Add a pinch of paprika or cayenne pepper to the flour for a mild heat.
- Serve with a lemon‑chili sauce or a yogurt‑based sauce for extra freshness.
Troubleshooting
The coating falls off during frying.
Make sure the fillets are completely dry before coating and gently press the flour onto the fish.
The oil does not get hot enough and the fish absorbs too much oil.
Check the temperature with a thermometer; wait for the oil to reach 180°C before adding the fish.
The fish is not crispy enough.
Do not cover the fillets after frying and let them rest on paper towels to remove excess oil.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 180°C to restore crispness.
Freezer: Not recommended to freeze fried fish, but possible up to 1 month if well wrapped.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the seasoned flour mixture ahead of time and store it in an airtight container.
- The fillets can be coated and kept in the refrigerator for 30 minutes before cooking.
Last updated: August 24, 2026
