EgyptianEgyptian Fried Tilapia (Samak Bolti)
Whole tilapia scored, rubbed with garlic, cumin and lemon, dusted with flour and fried until crisp and golden. Egyptian fried fish as it is served at home and by the sea.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Scoring
8 minutesRinse the tilapia, pat it dry and make 3 deep cuts on both sides of the fish.
Success cueDeep cuts down to the bone.
- 02
Seasoning
20 minutesCrush the garlic with the cumin, salt, black pepper and lemon juice and rub it into the cuts and inside the fish. Leave it for 20 minutes.
Success cueThe seasoning is pushed deep into the cuts.
- 03
Flouring
3 minutesCoat the fish lightly in the flour and shake off the excess.
Success cueA thin, even coat of flour.
- 04
Frying
15 minutesHigh heatHeat the frying oil to 180°C in a wide pan and fry the fish for 5 to 6 minutes per side, until deep golden and the flesh near the bone reaches 63°C.
Success cueDeep golden skin and white flesh at the bone.
Watch outLower the fish into the oil away from you; hot oil spits on wet fish.
- 05
Draining
2 minutesDrain on a rack for 1 minute and serve hot.
Success cueCrisp skin with no pooled oil.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Pushing the garlic and cumin deep into the cuts seasons the fish to the bone.
- • Dry the fish well before flouring so the coating stays crisp.
- • Fry no more than two fish at once so the oil stays hot.
Common mistakes
- • Frying in oil that is not hot enough, so the fish soaks up oil.
- • Turning the fish too early, which tears the skin.
Serving ideasServe with salata baladi, tahini and baladi bread.
Potential allergens
Fish, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How do I know the fish is done?
The flesh near the bone turns white and lifts away easily, and it reads 63°C.
Can I bake it instead of frying?
Yes. Brush it with oil and bake at 220°C for 20 to 25 minutes, turning it once.
You May Also Love
