Crispy Lemon & Herb Whole Tilapia
Whole tilapia marinated in fresh lemon juice, garlic, and dried herbs, then coated in a light flour-and-semolina crust and fried to golden perfection. This no-fuss recipe delivers bold flavour and satisfying crunch — an easy weeknight dinner the whole family will love.
🛒 Ingredients
3 servings
- 3 whole tilapia (medium-sized), cleaned and scaled
- Juice of 2 lemons
- 2 garlic cloves, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp dried herbs (thyme, oregano, or herbes de Provence)
- 1½ cups all-purpose flour
- ¾ cup fine semolina
- Vegetable oil for frying
- Lemon wedges, to serve
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Directions
- 1
Place the tilapia in a shallow dish. Pour the lemon juice over them, add the crushed garlic, salt, pepper, and dried herbs. Turn the fish to coat evenly on all sides.
- 2
Score each tilapia with diagonal cuts about 1 cm deep on both sides — this allows the marinade to penetrate the flesh fully.
- 3
Cover the dish and marinate in the refrigerator for 40 minutes.
- 4
Combine the flour and semolina in a wide, flat dish and mix well.
- 5
Remove the tilapia from the marinade and dredge each one thoroughly in the flour-semolina mixture, pressing gently so the coating sticks.
- 6
Heat oil in a deep pan or fryer to 180°C (350°F). The oil must be hot before adding the fish.
- 7
Fry the tilapia until golden and crispy on both sides, about 4 to 5 minutes per side.
- 8
Drain on paper towels and serve immediately with fresh lemon wedges.
💡 Chef's Tip
Let the coated tilapia rest at room temperature for 5 minutes before frying — the crust adheres better and crisps up more evenly in the hot oil.
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