Tilapia

Late last week I watched a video on YouTube of some guy cutting filets off a tilapia. It looked like something I could do so Sunday I went by the local Food$mart and got a couple of whole tilapia. One was 560 grams the other was 428 grams. I fileted the first one Sunday. I battered the filets in cornmeal, salt and black pepper and fried them in olive oil. One thing I didn't do that the guy in the video did was to remove the skin. The fried tilapia filets with skin on had a taste that reminded me of bream.

Today I fileted the smaller tilapia. Again I left the skin on. I blackened these. During the blackening, the skin turned loose. I was able to pull it back with a fork with no damage to the filets. The blackened tilapia filets were very tasty. Maybe not quite so much of a fish taste with the skin removed.

I am sure I will be preparing tilapia both ways in the future, but when I intend to blacken them, I will go ahead and remove the skin to simplify things.