The fresh tilapia I get usually are as thick as 4 cm., thicker when it’s deep fried. Yes, I prefer my tilapia deep fried but due to health reasons I’ve decided to use my trusty sous vide. I have tried them frozen and fillet but lacks a certain je ne sais quoi.
Now you mentioned cooking it at 122/132F for 30 minutes, filleted… Right? I will give this a try and post the outcome. Thank you chatnoir. 