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Ingredients
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Fish & Marinade
Coating
Frying & Finish
Method
Fish & Marinade
Clean and prepare fish
Rinse the whole tilapia under cold running water, inside the cavity and outside. Pat thoroughly dry with paper towels, including inside the cavity. Using a sharp knife, score 3 shallow diagonal slashes on each side of the fish (about 1/4 inch deep). This helps the marinade and heat penetrate and cooks evenly.
Marinate
Combine kosher salt, black pepper, minced garlic, lemon juice, paprika, and chopped thyme or parsley in a small bowl. Rub the mixture both inside the cavity and all over the exterior of each fish, making sure some goes into the scores. Let the fish rest for 20–30 minutes at room temperature (or refrigerate up to 2 hours covered). If refrigerated, bring back to room temperature for 15–20 minutes before frying.
Coating
Prepare coating
In a shallow dish or tray, whisk together the all-purpose flour, cornstarch, seasoning salt, and optional paprika or cayenne until evenly combined. The cornstarch helps produce a crisp exterior.
Coat the fish
Lightly dredge each marinated fish in the flour mixture, pressing gently so the coating adheres and gets into the scored slashes. Shake off excess flour; the coating should be even but not overly thick. Place coated fish on a wire rack or plate resting on a tray so excess flour falls away.
Frying & Finish
Heat oil
Pour enough oil into a deep skillet, Dutch oven, or deep-fryer to give at least 1 to 1.5 inches of oil depth (about 3–4 cups depending on vessel). Heat the oil over medium-high to high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle immediately and float up.
Fry the fish
Carefully lower one fish into the hot oil using tongs or a slotted spatula to avoid splashing. Do not overcrowd — fry one or two at a time depending on pan size. Maintain oil temperature around 325–350°F (163–175°C). Fry for about 5–7 minutes per side (10–14 minutes total) for medium-sized tilapia, until the coating is golden brown and crisp and the flesh flakes easily near the bone. Use a spatula to gently turn the fish halfway through; be careful to support the fish so it doesn't tear.
Drain and rest
Using tongs or a slotted spoon, transfer the fried fish to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 2–3 minutes. If frying multiple fish, keep finished fish in a warm oven (200°F / 95°C) on a rack to maintain crispness while you finish the rest.