On Sat, 2 Apr 2011 12:59:31 +0000, chefkaren
> wrote:

>
> Best way I like my tilapia is lightly seasoned with salt and pepper,
> then deep-fried. You can even do like a "butterfly" cut, where you cut
> the meat on each side of the fish half-way. Then use tongs, clamp the
> backbone and dip into deep hot oil. Don't let go of the fish. After a
> few minutes remove from the oil, and it will have "wings" and you can
> set it on a plate sort of standing up.
>
> Then I mix mince onions and tomatoes to serve as sort of a salsa dip.
> Yummm...

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