On Mar 30, 10:54*pm, Landon > wrote:
> On Wed, 30 Mar 2011 17:23:40 -0700 (PDT), Bryan
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> >On Mar 30, 6:10*pm, Landon > wrote:
> >> On Wed, 30 Mar 2011 16:02:34 -0800, Mark Thorson >
> >> wrote:
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> >> >Landon wrote:
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> >> >> Tilapia is a very mild tasting fish. Similar in strength of flavor to
> >> >> flounder.
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> >> >It also has an odd texture, not like most other fish.
> >> >As I recall, it's sort of grainy. *I think I only made it
> >> >once.
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> >> I've never noticed any graininess to the meat, but it is, IMO, very
> >> firm meat. Simply awesome for fried fish sandwiches. I had some just
> >> last week.
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> >We have fried tilapia about once a week. *If I were a millionaire I
> >might choose a different fish, but I'm not, and tilapia is just fine,
> >salted, peppered, shaken in a bag with corn meal, fried in peanut oil
> >and served with halved lemons.
> >Tonight was taco night.
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> >--Bryan
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> I use canola oil and a half-half mix of flour and corn meal with my
> favorite seasonings. Tilapia is a great frying fish too. Catfish is my
> favorite sandwich fish, but the prices on those two switch places
> every other week here. I buy which ever one is the best deal.

That's fine if you're one of the folks who finds canola neutral.
Unfortunately, I don't. The reason that I don't use part flour or
masa is that you end up with less of the crunchy stuff, which may or
may not be desirable depending on one's preference.

--Bryan