Whole Tilapia recipe: Crispy , Juicy & Easy Air Fryer Method
There is a reason your local African, Asian, or Caribbean restaurant serves tilapia whole and not in fillets. The whole fish holds moisture that fillets simply cannot. The skin crisps with a crunch when you break it. The collar meat, that fatty, rich piece right behind the head, is the part the cook eats before the plate even leaves the kitchen. If you have only ever eaten tilapia as a pale fillet steamed or baked into submission, this whole tilapia recipe is going to change how you think about fish entirely.
https://devinedishes.com/how-t....o-make-whole-tilapia