Fried Tilapia Basket (3 Pieces) Recipe

Prep fish

Pat the 3 tilapia fillets dry with paper towels. Trim any thin edges so fillets cook evenly. Season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper (set remaining seasonings aside).

Make wet batter

In a shallow bowl or wide dish, whisk together 1 cup buttermilk and 1 large egg until smooth. This will help the coating adhere and keep the fillets moist.

Make dry mix

In a separate shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). Whisk to fully incorporate and aerate the mixture.

Dredge fish

Working one fillet at a time: lightly dredge the fillet in the dry mix, shaking off excess. Dip into the buttermilk-egg mixture to coat fully, then press back into the dry mix for a second, thicker coating. Place coated fillets on a wire rack while you heat the oil. Reserve any extra dry mix for a final dusting if desired.

Heat oil

Pour about 3 to 4 cups vegetable oil into a medium heavy-bottomed skillet or Dutch oven, with enough depth to submerge about half to two-thirds of the fillet thickness (about 1.5–2 inches deep). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of dry mix—it should sizzle immediately and brown in about 45–60 seconds.

Fry fillets

Carefully lower 1–2 fillets into the hot oil without overcrowding (fry in batches if needed). Fry for 3–4 minutes per side, turning once, until the coating is golden brown and an instant-read thermometer inserted into the thickest part of the fish reads 145°F (63°C) or the fish flakes easily. Adjust heat as needed to maintain 325–350°F while frying.

Drain

Transfer fried fillets to a wire rack set over a baking sheet or onto paper towels to drain. Season immediately with a light sprinkle of salt while still hot. Keep warm in a 200°F (95°C) oven if frying in batches.

Prepare basket bed

While the fish fries (or ahead of time), arrange 2 cups shredded iceberg lettuce evenly among three serving baskets or plates (about 2/3 cup per basket). Place a few slices of tomato and two dill pickle slices on each bed of lettuce.

Assemble baskets

Place one hot fried tilapia fillet on top of the lettuce in each basket. Spoon about 1/4 cup tartar sauce or remoulade over or beside each fillet (adjust to taste). If you like heat, stir 1/3 tsp hot sauce into the sauce before portioning or drizzle a few drops over the fillets.

Garnish & serve

Garnish each basket with a lemon wedge and a sprinkle of chopped fresh parsley. Serve immediately while crisp, with extra tartar sauce and lemon on the side.